1 Pound Lean Beef Chuck, Trimmed,	2 Cups Carrot Or Less, Or Other
-Cut Into 1" Cubes	-Vegetable
2 Tbsp Flour	2 Medium Red Potatoes, Thinly
2 Tsp Vegetable Oil	-Sliced (about 2 Cups)
2 Large Yellow Onion, Thinly	1 Cup Green Beans, 1" Pieces
-Sliced (about 3 Cups)	1 Tbsp Cornstarch
2 Cups Sliced Mushrooms	1 Tbsp Cold Water
2 Clove Garlic, Minced	1/4 Cup Fresh Parsley, Chopped
2 Tsp Tomato Paste	-(optional)
2 Cups Beef Broth

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

Add onions and mushrooms to pot; sauté for 6 minutes. Add garlic; sauté, 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 1/2 hours. Skim off any foam.

Add carrots, potatoes, and green beans. Cover partially; simmer until vegetables are done about 20 to 30 minutes.

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.