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Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium high heat. Add beef; saute until browned, about 6 minutes. Place on a plate. Add onions and mushrooms to pot, saute for 6 minutes. Add garlic; saute stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low, simmer until beef is tender, about 1 1/4 hours. Skim off any foam. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
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