Ingredients
1/2 pound beef stew meat, cut into 3/4-inch cubes2 tablespoons butter, divided1 celery rib, chopped1/3 cup chopped onion1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water, divided1/2 teaspoon salt1/2 teaspoon dried oregano1/8 teaspoon pepper1 cup frozen cut green beans1/4 teaspoon minced fresh parsley1 to 2 tablespoons cornstarch
Preparation
In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
