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Soup is my passion. 



A Cooking Adventure with Thom

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Basic Beef Stew

Thom Hackett

Servings: 4


Beef Stew




1 teaspoon salt
2 tablespoons flour
pounds chuck, shoulder clod, or rump, cut into inch cubes
1 tablespoon vegetable shortening or oil
cups strong black coffee
2 tablespoons molasses
1 clove garlic, minced
1 teaspoon Worcestershire sauce
teaspoon crumbled dried oregano
teaspoon hot red pepper (cayenne)
cups water
4 carrots, cut into
-inch slices
2 small onions, quartered
3 medium potatoes, peeled and cut into 2-inch chunk
cup cold water mixed with 3 tablespoons all-purpose flour

Cooking Method

On a sheet of waxed paper or a plate...

  • Mix the salt and the flour together.

  • Roll the cubes of beef until lightly coated on all sides.

In a large Dutch oven or heavy stew pot...

  • Melt the shortening.

  • Over moderately high heat, quickly brown the beef cubes, turning frequently, until crusty.

  • Brown a few at a time; do not crowd the pan, or the cubes will steam rather than brown.

  • Remove them as they are finished, and set aside.

  • Drain the fat from the pan and discard.

Return the meat to the pan...

  • Add the coffee, molasses, garlic, Worcestershire sauce, oregano, and cayenne.

  • Cover the pan and bring the mixture to a boil.

  • Lower the heat and let the stew simmer until the meat is almost tender, 45 minutes to an hour.

Add 1 cups cold water and the carrots, onions, and potatoes to the pan.

  • Cover and cook gently until the vegetables are tender, about 30 minutes.

  • Stir in the flour-water mixture to thicken the sauce.

  • Cook until the sauce is thick and bubbling.

Serve in deep bowls.

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