1/4 tsp McCormick Granulated Garlic
1 tbsp McCormick Parsely Flakes
2-3 tbsp flour
2 tsp canola or olive oil
2 cups mushrooms, sliced
3 cups onion, thinly sliced
2 cups carrots, peeled and sliced
2 cups potatoes, peeled and cut into 1 inch cubes
1 cup fresh, 1 can or 1 pkg (thawed) frozen cut green beans
1 14-1/2 oz (wgt) can low sodium beef broth
1 tbsp cornstarch
1 tbsp ketchup
1 lb chuck roast cut into 1 in cubes
1. Place flour in zipper storage bag, then add beef cubes and shake to coat evenly. Add a little more flour if needed.
2. Heat oil in a large non-stick pot, then add beef and saute until lightly brown, 5-8 minutes. Remove beef from pot.
3. Add mushrooms and onion to pot, and cook for 1 minute, stirring often.
4. Remove any fat from pot, then add parsley & garlic, and mix well.
5. Place cooked beef back into pot, add ketchup and beef broth.
6. Add enough water to cover and bring to boil over medium heat. Lower heat, and simmer until beef is tender (don't rush chuck) about 1 1/4 hours.
7. Add green beans, carrots, and potatoes. Cover lightly and cook for an additional 15-20 minutes, or until vegetables are dones.
8. Add water to small cup. Combine cornstarch with water and mix well. Stir cornstarch mixture into stew and boil about 1 minute.
