1. 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. 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 hours. 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. lncrease heat and boil uncovered for 1 minute. Sprinkle with parsley and serve. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 352.9mg||12 %|
|Potassium 400.1mg||11 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 9g|
|Protein 2.8g||4 %|
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Calories per serving: 68
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