1 lb. beef chuck, trimmed and cut into 1 in. cubes (bite size)
2 tsp. vegetable oil
2 lg. yellow onions, thinly sliced (about 3 c.)
2 c. sliced mushrooms
2 cloves garlic, minced
1- 6 oz. can of tomato paste
2 c. beef broth
4 c. sliced carrots
2 med. russet potatoes, thinly sliced (about 2 c.)
1 c. 1 in. green bean pieces
1 tbsp. cornstarch
1 tbsp. cold water
1/4 c. chopped fresh parsley
1 bay leaf
1 seasoning packet for beef stew

In a large non-stick pot, heat oil over medium-high heat. Add beef; sauté until browned, about 6 minutes. Place on 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 and seasoning packet. Add enough water to just cover, bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off foam.

Add carrots, potatoes, and green beans. Cover partially; simmer for 30 minutes or longer.

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.

Note: When sautéing onion and garlic, sauté onion first. Onion needs longer cooking time and garlic may burn if cooked for too long on too high of heat.