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Old Fashioned Beef Stew

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Ingredients
  

  • 2 pounds lean beef chuck-trimmed and cut into 1-inch cubes OR round steak OR Stew Meat
  • 4 tablespoons all-purpose flous
  • 2 tablespoons vegetable oil
  • 2 onions, roughly chopped
  • 2 cups roughly chopped celery
  • 4 cups sliced carrots
  • 4 russet potatoes, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 teaspoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine (or water)
  • 2 bay leaves
  • 1 can green beans
  • 1 cup frozen peas
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions
 

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and sauté until brown, approximately six minutes. Remove beef from stock pot and set aside.
  • Add onions, celery, potatoes and carrots to the stock pot and sauté for six minutes. Then add garlic and sauté for one minute, continually stirring.
  • Return cooked beef to the pot; stir in the tomato paste, broth and bay leaves. Add enough water and red wine (if you want)to just cover the ingredients and bring to a boil. Reduce heat to low and simmer until the beef is tender, about one hour and 15 minutes.
  • Add green beans and peas. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for one minute until thick.