Ingredients
1 pound lean beef chuck, trimed and cut into 1-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley
To make
01. 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.
02. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stiring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water toust cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
03. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes.
04. In a small bowl, mix cornstarch and cold water; stir intostew. Increase heat and boil uncovered for 1 minutes. Sprinkle with parsley and serve.
Ingredients
2 lb boneless chicken
4 small onions (wedges)
1 lb carrots, pared and cut into 2″ pieces
8 small red skinned potatoes, halved
8 oz green beans, halved
2 tablespoons all purpose flour, dissolved into 1/4 cup water
2 celery ribs, sliced
1 can chicken broth
1/2 cup dry red wine
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 325 F. Cut chicken into 1″ cubes. In large flame and over proof casserole or Dutch oven, sprayed with vegetable cooking spray, brown chicken on all sides. Add veggies, broth, wine, and parsley; stir in flour mixture. Cover and bake about 2 hours until meat and vegetables are tender.
Ingredients
- 1 1/2 pounds beef cube steak, cut into 1-inch pieces
- Salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1/4 cup vegetable oil
- 1 (14 oz) can reduced sodium beef broth
- 1 (24 oz) jar country vegetable soup
- 1 sheet frozen puff pastry
Instructions
Position rack in center of oven and preheat oven to 425 degrees F.
Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large caserole or Dutch oven over medium high heat. Add 1/3 of the beef to the hot oil and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches.
Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven proof mugs.
On a floured surface, cut puff pastry into 4 (4 inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes.
