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Coat beef with flour, shaking off ecess. In large nonstick pot, heat oil over medium-high heat. Add beef, saute until browned, about 6 minutes. Place on a plate.
Add onions to pot and saute for 6 minutes. Add garlic, 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 ? hours.
Add carrots and potatoes. Cover partially and simmer for 15 minutes.
In small bowl mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
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