Thyme for                         Cooking

Chunky Beef Hash                                                        Time: 30 minutes

2 potatoes
2 carrots
2 stalks celery
1 onion
2 cloves garlic
12 oz (350 gr) beef steak - flank, skirt, - thin and suitable for stir-frying
2 tbs olive oil
1/4 cup ketchup
2 tbs beef stock (or chicken)
2 tbs Worcestershire sauce
1 tsp thyme

Cut potatoes and carrots into large bite-size pieces and steam for 15 minutes over medium-high heat, until vegetables are just tender.  Chop onion and celery and mince garlic.  Cut beef into bite-size pieces.  (If it's a flank steak cut the pieces diagonally across the grain).  Heat 1 tbs oil in large nonstick skillet over medium - high heat.  Add onion and celery and sauté until tender, about 7 minutes.  Add garlic and sauté 2 minutes longer.  Remove onion, etc to a plate.  Add beef to skillet and sauté 3 - 5 minutes until browned.  Put on same plate as onions.  Heat remaining 1 tbs oil in skillet and add carrots and potatoes.  Stir-fry until vegetables are lightly browned.  Return onions, celery, garlic and beef to pan and heat through.  Add Worcestershire sauce, thyme, stock and ketchup and heat through, stirring constantly, 2 - 3 minutes over medium heat.  Serve.
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