Western Skillet Stew Recipes

SOUTHWEST STEW

Southwest Stew image

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds ground beef
1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Steps:

In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Nutrition Facts :

SKILLET BEEF STEW

Skillet Beef Stew image

Think you can't prepare a hot and hearty stew in under 30 minutes? Well you can! This super stew recipe uses frozen vegetables and prepared gravy, plus it cooks on the stove, so you can serve up steaming bowlfuls in no time.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound beef top sirloin steak
2 tablespoons canola oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) beef gravy
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

Cut steak into 2x1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining the ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 642mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SKILLET GROUND BEEF STEW

Skillet Ground Beef Stew image

Progresso® beef-flavored broth provides a simple addition to this ground beef stew - perfect for a skillet dinner that can be made ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 lb lean (at least 80%) ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1/3 cup heavy whipping cream
4 teaspoons Dijon mustard
1 lb unpeeled Yukon Gold or red potatoes, cut into 1/2-inch cubes (3 medium)
2 medium carrots, thinly sliced (1 cup)
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 410, Carbohydrate 30 g, Cholesterol 100 mg, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 1 g

SKILLET BEEF AND VEGETABLE STEW

Skillet Beef and Vegetable Stew image

Wow! Just five ingredients and less than 30 minutes-you've got beef steak stew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

1 lb lean beef boneless sirloin steak
1 bag (1 lb) frozen stew vegetables, thawed
1 can (15 oz) chunky tomato sauce with garlic and herbs
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
2 cans (5 1/2 oz each) spicy eight-vegetable juice

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.

Nutrition Facts : Calories 175, Carbohydrate 17 g, Cholesterol 40 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 690 mg

HEARTY SKILLET STEW

Hearty Skillet Stew image

A sweet sauce enhances the beef and vegetables in this hearty stew from Karlene Endicott of Greenwood, California. "I got the recipe from a neighbor over 38 years ago, and it's still my husband's favorite," she writes.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 pound beef top round steak, cut into 1/2-inch cubes
1/3 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 medium potato, cut into 1/2-inch chunks
3/4 cup water
1/3 cup reduced-sodium soy sauce
2 to 3 tablespoons sugar
1/2 teaspoon cornstarch
1 teaspoon cold water

Steps:

In a large nonstick skillet coated with cooking spray, brown steak with onion. Stir in the cabbage, carrots, potato, water, soy sauce and sugar; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until meat is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 371 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 1689mg sodium, Carbohydrate 51g carbohydrate (21g sugars, Fiber 6g fiber), Protein 32g protein.

WESTERN SKILLET STEW

Western Skillet Stew image

This recipe is kinda time consuming but I do the preperation in stages throughout my day and bring everything together for dinner. It's definetly worth the time it takes to make it!

Provided by Cindy Dozier @cld0414

Categories Beef

Number Of Ingredients 14

Ingredients

1 pound(s) ground beef
2 clove(s) garlic, minced
1/2 cup(s) finely crushed tortilla chips
1 large egg
1 cup(s) picante sauce
2 teaspoon(s) ground cumin
1/2 cup(s) green onions, thinly sliced w/ tops
1 teaspoon(s) salt
28 ounce(s) tomatoes, chopped, undrained
1 cup(s) beef broth
1 tablespoon(s) vegetable oil
1 teaspoon(s) chili powder
1 can(s) kidney beans, rinsed
1 large bell pepper, chopped

Steps:

Combine meat, chips, 1/3 of picante sauce, onions, egg, garlic,1 tsp cumin, & salt. Mix well. Shape into 1 inch meatballs & brown 1/2 in oil in 12 inch skillet til done (6-8 minutes) then finish other 1/2 of meatballs. Drain skillet.
Add remaining ingredients to skillet bring to boil stirring up bits from bottom. Return meatballs to skillet. Reduce heat cover & simmer 10 minutes. Serve with additional picante sauce.

SKILLET CHICKEN STEW

Skillet Chicken Stew image

It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. - Valerie Jordan, Kingmont, West Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon ketchup
1 tablespoon cornstarch

Steps:

In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

Nutrition Facts : Calories 275 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 524mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

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