Old-Fashioned Beef Stew

Ingredients:
1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons flour
2 tablespoons olive oil
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
2 cups sliced mushrooms
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon white pepper
2 teaspoons tomato paste
2 cups beef broth
1 bay leaf
4 cups sliced carrots
2 medium red potatoes, thinly sliced
1 cup 1-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water

Directions:
Coat beef with flour, shaking off excess. In large non-stick pot, heat oil over medium-high heat. Add beef; saute until browned. Place on plate.

Add onions and mushrooms to pot; saute lightly. Add garlic and spices; saute, stirring about one 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 boil. Reduce heat to low; simmer until beef is tender, one hour to one hour and 15 minutes. Skim off foam. Add carrots, potatoes, and beans. Cover partially; simmer 20 minutes.

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

Recipe makes six servings.