Solo Skillet Beef Stew Recipes

SKILLET GROUND BEEF STEW

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally.
• In small bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and carrots.
• Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. Sprinkle with parsley.

SOLO SKILLET BEEF STEW

Steps:

• Cut the onion, green bell pepper and potato into 1/2 inch pieces.
• Heat the oil in a large skillet, add butter and then saute the onion until nearly transparent.
• Add beef and stir until the beef if browned.
• Add bell pepper, potato, spices, and flour.
• Stir and then add the liquid.
• Cover, reduce the heat and simmer for 30 minutes.
• Adjust flavor as needed.
• Serve with a green salad and bread to sop up the gravy.

SKILLET BEEF STEW

Steps:

• Cook meat and vegetables in dressing in large skillet on medium heat 5 min. or until meat is evenly browned, stirring occasionally.
• Add remaining ingredients; stir. Cover.
• Simmer on medium-low heat 25 to 30 min. or until meat is done and vegetables are tender.

BEEF STEW

Steps:

• Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

POOR MANS SKILLET BEEF STEW

Steps:

• Brown the ground beef drain and, add 1/2 to 1 cup water(depending on how much sauce you want).
• add the carrots and let simmer on med./high heat until cooked halfway through. (can also add the potatoes at this point- quartered and quartered again.).
• add the large onion cut into quarters and simmer on med./high heat for a little while longer.
• when onions and veggies become tender you add your boullion and let melt down thoroughly, mixing well with the meat and veggies, and add your salt and pepper to suit your taste. Throw over some rice or noodles. (feeds 2 comfortably) Can also add cabbage, peas (whatever you like)and double all the ingredients except for the beef and make a nice hearty soup (or try this if you need to use it up for another night :) ).

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

SKILLET BEEF AND VEGETABLE STEW

Steps:

• Remove fat from beef. Cut beef into 1/2-inch cubes.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.