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Soup is my passion. 



A Cooking Adventure with Thom

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Quick Beef Stew

Thom Hackett
Serves:  4





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
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

Cooking Method

Heat oil in a heavy nonstick skillet over medium high heat. 

  1. Sauté beef 3-4 minutes, stirring frequently until browned. 

  2. Transfer to a bowl and set aside.

  3. Add next 5 ingredients to same skillet and sauté 5 minutes, or until vegetables are almost tender. 

  4. Stir in meat, next 5 ingredients and salt and pepper to taste. 

  5. Bring to a boil, stirring occasionally. 

  6. Combine flour and water in jar with tight fitting lid. 

  7. Shake vigorously. 

  8. Stir into stew and simmer about 10 minutes or until meat and vegetables are tender and stew is thickened.

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