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ing off excess. In a large non stick pot, heat oil over medium-high heat. Add beef; saute until browned, about six minutes. Place on a plate.
Add onions and mushrooms to pot; saute for six minutes. Add garlic, saute, stirring for one 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.
Add carrots, potatoes and green beans. Cover partially, simmer for 15 minutes.
In a small bowl, mix cornstarch and cold water, stir into stew. Increase heat and boil uncovered for one minute. Sprinkle with parsley and serve.
Marie Davis
Washington
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