Old-Fashioned Beef Stew

by Bridget Magee for San Benito County Beef Week

Prep & Cook: Servings: 6

Ingredients 1 # lean beef chuck, trimmed and cut into 1 inch cubes 2 T all-purpose flour 2 T olive oil 2 each, large yellow onions and large red onions, thinly sliced 2 c. sliced mushrooms 4 cloves of garlic, minced 1 t each spice: thyme, basil, white pepper 2 t tomato paste 2 c. beef broth 1 bay leaf 4 c. sliced carrots 2 medium red potatoes, thinly sliced 1 cup 1-inch green bean pieces 1 T cornstarch 1 T cold water

1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned. Place on a plate.

2. Add onions and mushrooms to pot; sauté lightly. Add garlic and spices; sauté, stirring for about 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth and bay leaf. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about an hour to an hour and 15 minutes. Skim off any foam.

3. Add carrots, potatoes, and green beans. Cover partially; simmer for 20 minutes.

4. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Remove bay leaf from stew. Garnish and serve.