Skillet Garden Beef Stew Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| 1 1/2 pounds beef for stew, cut into 1 1/2 inch chunks | ||
| Salt | 1/2 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Water | ||
| 6 medium-sized carrots | ||
| 1 pound small red potatoes, each cut in half | ||
| 1/4 pound Chinese pea pods or one 6-ounce package frozen Chinese pea pods, thawed | ||
| All purpose flour | 1 Tablespoon | |
| Cherry tomatoes | 1/2 Pint | |
Directions
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook beef chunks until browned on all sides. Add salt, basil, pepper, and 1 1/2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour.
2. Add whole carrots and potatoes; cover and simmer 20 minutes. Add pea pods; cover and simmer 5 minutes longer or until meat and vegetables are tender. Skim fat from liquid in skillet.
3. In cup, stir flour and 2 tablespoons water until blended. Gradually stir flour mixture into simmering liquid in skillet. Cook, stirring constantly, until mixture thickens slightly and boils. Add cherry tomatoes and heat through.
2. Add whole carrots and potatoes; cover and simmer 20 minutes. Add pea pods; cover and simmer 5 minutes longer or until meat and vegetables are tender. Skim fat from liquid in skillet.
3. In cup, stir flour and 2 tablespoons water until blended. Gradually stir flour mixture into simmering liquid in skillet. Cook, stirring constantly, until mixture thickens slightly and boils. Add cherry tomatoes and heat through.
Chef
