* about 3 cups ** about 2 cups

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

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 boil. Reduce heat to low, simmer until beef is tender, about 1 1/4 hours. Skim off any foam.

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

In a small bowl mix cornstarch and cold water; stir in stew.

Increase heat and boil uncovered 1 minute. Sprinkle with parsley and serve.

Sodium 89 mg Fat 5 g Cholesterol 45 mg

Tips:

Browning beef before simmering it in stew produces juicy, extra flavourful meat. Pat the meat dry with paper towels before adding it to the hot pan.

When sauteing onion and garlic, saute the onion first. Onion needs a longer cooking time and garlic may burn if cooked too long at high heat.

From Healthy Meals in Minutes collection.