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A Cooking Adventure
with Thom |
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Printer Friendly Copy
Quick Beef Stew
Thom Hackett
Serves: 4
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Ingredients
1¼ tsp. olive oil
11 ounces chuck steak, cut into 1 inch pieces
¾ medium onion, chopped
2 celery ribs, chopped
½ lb. potatoes, peeled and cut into small dice
4 carrots, peeled and thinly sliced
⅔
cup mushrooms, sliced
11 ounces Italian style peeled tomatoes, coarsely chopped
¼ cup plus 3 Tbs. beef stock
1 clove garlic, minced
½ tsp. rosemary
7 ounces frozen French cut green beans or peas, thawed
2 tsp. all purpose flour
1 Tbs. plus 1 tsp. cold water |
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Cooking Method
Heat oil in a heavy nonstick skillet over medium high heat.
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Sauté
beef 3-4 minutes, stirring frequently until browned.
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Transfer to a bowl and set aside.
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Add next 5 ingredients to same skillet and
sauté 5 minutes, or until vegetables are almost tender.
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Stir in
meat, next 5 ingredients and salt and pepper to taste.
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Bring to a
boil, stirring occasionally.
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Combine flour and water in jar with
tight fitting lid.
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Shake vigorously.
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Stir into stew and
simmer about 10 minutes or until meat and vegetables are tender and stew
is thickened.
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