skillet stew
My family loves beef stew. We had bad weather & I didn't have any stew meat, so I came up with a way to use what I had. I've also used left over steak, chopped into bite sized pieces too.
yield
8 serving(s)
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For skillet stew
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4 Tbspolive oil, divided
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1 1/2 lbground sirloin
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2 1/2 tspkosher salt - divided
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1 1/4 tspfresh ground black pepper - divided
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1 Tbspworcestershire sauce
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1 largeonion - chopped
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2 largecarrots, chopped
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1 stalkcelery, chopped
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4 clovegarlic, chopped
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1 Tbsptomato paste
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2 Tbspflour
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1/4 cred wine
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3 clow sodium, beef broth
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24.5 ounce jars whole mushrooms, drained
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4 largered potatoes
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1/3 cshredded parmesan cheese
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2 Tbspfresh parsley, minced
How To Make skillet stew
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1Pre heat oven to 350 degrees. Heat a large cast iron skillet over medium heat.
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2Add 1 tablespoon of oil to the heated skillet then add the ground sirloin, 1 teaspoon salt, 1/2 teaspoon pepper & the worcestershire sauce. Break apart and brown, stir occasionally, remove to a plate & set aside till needed.
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3Add 2 more 2 tablespoons of oil to the skillet then add the chopped onions, carrots, celery, 1 teaspoon of salt & a 1/2 teaspoon of pepper. Cook 5 minutes stirring occasionally. Add the garlic cook 1 more minute, add the tomato paste, cook another minute. Add the red wine, deglaze the pan & cook for 1 minute, allow it to reduce a little. Sprinkle in the flour, stir constantly & cook for another minute. Stir in the beef broth, mix well. Add back the beef & any juices & the mushrooms, stir to mix. Remove from heat.
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4Cut the potatoes into 1/4 inch thick rounds and arrange over the top of the meat mixture, brush with the remaining olive oil & season with the remaining salt and pepper. Cover & bake for 45 minutes. Remove from oven, uncover & evenly sprinkle the shredded parmesan over the top. Return to the oven, up heat to broil & allow the top to brown a little. Remove from oven & allow it to sit 10 minutes & garnish with parsley before serving .
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