1 lb. Stew Beef, cut into 1” pieces
3 Tbsp. flour
3 Tbsp. olive oil
2 medium onions
3 cloves garlic, minced
4 cups water
4 beef bouillon cubes
3 large carrots, cut into ¼” pieces
2 large russet potatoes, cut into 1” pieces
3 celery stalks, cut into ¼” pieces
¾ cup frozen green beans, cut
1 Tbsp. water
1 Tbsp. cornstarch
1 Tbsp. parsley flakes
Pat beef dry. Coat with flour. Heat oil in large pot. Brown beef for approximately 5 minutes, or until no longer pink on the outside. Add onion and cook for 2 minutes. Add garlic and cook for 1 minute.
Add water and bouillon to pot. Bring to a boil. Reduce heat and simmer for 1 ½ - 2 hours, until meat is tender.
Add remaining vegetables and parsley and simmer until vegetables are tender.
In a small bowl, mix water and cornstarch until smooth. Add to stew and bring to a boil for 1 minute. Remove from heat.
Serve with crusty French bread for dipping.