source: Healthy Meals in Minutes
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavor. Seasonings and flavorings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
How to thicken stew
Stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing or by using a roux or beurre manié, a dough consisting of equal parts fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may also be used. (Wikipedia)
Ingredients
1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose four
two teaspoons vegetable oil;
2 large yellow onions, thinly sliced (about 3 cups)
two cups mushrooms, sliced
2 cloves minced garlic
two teaspoons of 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
one tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley
Directions
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.
Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute stirring for 1 minute. Pour off fat. Return the beef to the pot; stir in tomato paste, then add broth. Add enough water just to cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about an hour and 15 minutes. Skim off any foam.
Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes.
Mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Enjoy!
Also, try; Slow Cooker Beef Pot Roast
