Title: Old-Fashioned Beef Stew
Categories: Diet Beef
Yield: 6 Servings

LISA CRAWLEY/TSPN
1	lb	Lean Beef Chuck; cubed
2	tb	All-purpose Flour
2	ts	Vegetable Oil
2	lg	Yellow Onions; thin sliced about 3 cups
2	c	Sliced Mushrooms
2	cl	Garlic; minced
2	ts	Reduced-Sodium Tomato Paste
2	c	Reduced-Sodium Beef Broth
4	c	Sliced Carrots
2	md	Russet Potatoes; thin sliced about 2 cups
1	c	Green Bean Pieces (1" cut)
1	tb	Cornstarch
1	tb	Cold Water
1/4	c	Chopped Fresh Parsley

1. Coat beef with flour, shaking off excess. In a lg. nonstick pot, heat ooil over medium-high heat. Add beef, saute until browned, about 6 minutes. Place on a plate.

2. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for 1 minute. Pour off fat. return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hrs. Skim off any foam.

3. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes.

4. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

PER SERVING: 247 cal (19% from fat); CHO 30 g; PRO 20 g; NA 89 mg; FAT 5 g CHOLESTEROL 45 mg SOURCE: Hearty Fare

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