Ingredients
1/2
lb. mushrooms (white or portabella or baby portabella)
3
large potatoes (Yukon Gold or Russet)
1/2
lb. - 1 lb. green beans
2
lbs. stew beef (chuck or sirloin)
2
Tbsp. ground black pepper
1/2
tsp. ground red pepper
3
Tbsp. extra virgin olive oil
10
cups water and 10 bouillon cubes or 10 cups beef broth/stock
Directions
2.
Cut the onion into "petals" and split between two bowls. Finely mince the garlic and split between the two bowls. Rinse and thinly slice the mushrooms, and put them all into one bowl ("Bowl A"). Wash, rinse, and trim the caps and tips off of the okra, then cut them into halves or thirds and put into the second bowl ("Bowl B"); do the same for the green beans. Rinse and trim the celery, cut into 1/2" thick slices, put into Bowl B. Peel carrots, slice into 1/2" thick pieces and put into Bowl B. Wash and scrub the potatoes, then cut into 1/2" thick slabs, then quarter the slabs to make bite-sized pieces; add to Bowl B.
3.
In a clean plastic bag, mix the flour, red pepper, salt, 1 tsp. paprika, and 1 Tbsp. ground black pepper, twist the top shut, and shake to mix contents. Cut the beef into cubes, about 1/2" on each side. Add the beef to the bag, shake well to thoroughly coat the meat. Remove from bag and set aside.
5.
Heat the olive oil in a large stock pot on high heat. When it is hot, add the contents of Bowl A. Stir frequently to sauté. As soon as the mushrooms and onions are soft and the garlic is about to turn brown, add the meat and lower the temperature to medium. Stir every minute or so for about 10 minutes, and then add "Bowl B" and all remaining ingredients (including the remaining 1 Tbsp. of paprika), with the exception of the corn starch. Add 1 Tbsp. corn starch immediately. Turn temperature to medium high, stir occasionally until boiling. Turn heat down to medium low, simmer for about 30 minutes. Turn heat to high. When nearly boiling, mix corn starch and cold water, and gradually add to stew to thicken to taste. Turn heat off and serve over egg noodles.
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