Skillet Garden Beef Stew
|Salad oil||2 Tablespoon|
|Beef||1 1⁄2 Pound, cut into 1 1/2 inch chunks (For Stew)|
|Small red potatoes||1 Pound, each cut in half|
|Chinese pea pods/One 6-ounce package frozen chinese pea pods, thawed||1⁄4 Pound|
|All purpose flour||1 Tablespoon|
|Cherry tomatoes||1⁄2 Pint|
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.