Quick Beef Stew

Prep: 20 min, Cook: 25 min.

For 4 servings:

  • 75 g dried porcini mushrooms, or other dried mushrooms
  • 1-1/2 tbsp (21 g) olive oil
  • 570 g chuck steak cubes, cut into 4 cm pieces
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 340 g potatoes, peeled and cut into small dice
  • 6 carrots, peeled and thinly sliced
  • 430 ml (440 g) Italian style peeled tomatoes, coarsely chopped
  • 79 ml (80 g) beef stock
  • 1 clove garlic, crushed
  • 3/4 tsp rosemary
  • 1 tbsp all purpose flour
  • 2 tbsp (30 g) cold water
  • 280 g frozen French cut green beans, thawed
  • 4 white pitas, warm

Cover mushrooms with hot water and let soak 15 minutes. Drain through a sieve, reserving 120 ml (120 g) liquid. Set mushrooms aside. In a large, heavy non-stick skillet, heat half the oil over medium high heat. Sauté beef 3-4 minutes, stirring frequently until browned. Transfer beef to a plate and set aside. Add remaining oil to skillet and sauté onion, celery, potatoes, carrots, mushrooms and mushroom soaking liquid about 5 minutes, stirring frequently until vegetables are tender. Add meat, tomatoes, stock, garlic and rosemary. Season with salt and pepper to taste. Bring to a boil. Combine flour and cold water in jar with tight fitting lid. Shake vigorously to mix. Stir into stew. Bring to a boil. Add green beans. Reduce heat to medium low. Simmer 7 minutes or until slightly thickened. Serve with pita bread.


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