|Beef round steak||1 Pound, cut into 1 inch pieces|
|Onion||1 , sliced|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Basil||1⁄4 Teaspoon, crushed|
|Ground thyme||1⁄8 Teaspoon|
|Sliced carrots||2 Medium, cut into 0.5 inch pieces|
|Green beans||1⁄4 Pound, cut into 1 inch pieces (About 0.75 Cup)|
|Onions||2 , quartered|
|Tomato paste||2 Tablespoon|
Heat the butter in a large skillet or saucepot.
Add meat and brown over medium heat on all sides.
Add onion the last few minutes of cooking.
Add the water and a blend of the salt, monoso-dium glutamate, pepper, basil, and thyme.
Cover and simmer 1 1/2 hours.
If necessary, add more hot water as meat cooks.
Add the carrots, beans, and onion to skillet; cover and cook 15 to 25 minutes, or until vegetables are tender.
Blend in tomato paste.
Garnish ragout with chopped parsley.