Old Fashioned Beef Stew

1 lb lean beef chuck, trimmed & cut into 1" pieces
2 TBLS flour
2 tsp vegetable oil
2 lg onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp tomato paste
2 cups beef broth
4 cups sliced carrots
2 med potatoes, thinly sliced (about 2 cups)
1 cup 1" green bean pieces
1 TBLS cornstarch
1 TBLS cold water
1/4 tsp chopped fresh parsley

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

Add onions and mushrooms to pot; saute for 6 mins. Add garlic; saute, stirring for 1 minute. Pour off fat. Return beef to pot and stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low and simmer until been is tender--about 1 1/4 hours. Skim off any foam.

Add carrots, potatoes, and green beans. Cover partially; simmer for 15 mins.

In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.