1 lb lean beef chuck trimmed and cut into 1-inch cubes
2 Tbsp all-purpose flour
2 tsp vegetable oil
2 large yellow onions thinly sliced about 3 c
2 c sliced mushrooms
2 cloves garlic minced
2 tsp reduced-sodium tomato paste
2 c reduced-sodium tomato paste
2 c reduced-sodium beef broth
4 c sliced carrots
2 medium Russet potatoes thinly sliced about 2
1 c 1-inch green bean pieces
1 Tbsp cornstarch
1 Tbsp cold water
14 c chopped fresh parsley
1 boiling potato peeled and cut into 12-inch cubes
2 medium-size carrots trimmed peeled and sliced 14-inch thick
6 oz green beans trimmed and cut into 12-inch pieces
1 small sweet potato peeled and cut into 12-inch cubes
1 small sweet red pepper cored seeded and cut into strips
1 c frozen peas
12 c cold water
1 tsp ground turmeric
1 tsp curry powder
1 tsp cumin seeds toasted
2 hot green chiles cored seeded and minced
34 c canned coconut milk
14 c plain yogurt
1 tsp salt
1 small star fruit carambola thinly sliced or diced
Directions
In a large pot combine potato carrots green beans sweet potato red pepper and frozen peas In a 1-cup measure stir together the water turmeric and curry powder Stir into vegetable mixture Cover and bring to a boil Lower heat and gently cook until vegetables are tender but still retain their shape about 30 minutes
