Skillet Beef Stew

Serve this delicious beef and vegetable stew over mashed potatoes to make it a complete meal.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 55 mins
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Skillet Beef Stew
Ingredients
2
tablespoons cooking oil
2
pounds beef stew meat, cut into 1-inch cubes
2
teaspoons dried thyme or oregano, crushed
6
medium carrots, peeled and quartered
4
stalks celery, cut in 2-inch lengths
2
medium onions, cut in 1/2-inch slices
6
cups lower-sodium beef broth
1
recipe Potato Mashers
Directions
  1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1/4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
Potato Mashers
Ingredients
8
Yukon gold potatoes (about 23 pounds)
1
cup milk
1/2
teaspoon salt
1/2
teaspoon black pepper
Directions
  1. In microwave-safe bowl, microcook potatoes, half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with milk, salt, and black pepper.
Nutrition Facts (Skillet Beef Stew)
    Per serving:
  • 380 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 64 mg chol.,
  • 739 mg sodium,
  • 40 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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