Skillet Stew Food

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.

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.

SKILLET BEEF STEW

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.

SKILLET CHICKEN STEW

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.

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.

HARVEST CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
• Sprinkle with remaining parsley just before serving.

SKILLET STEW

Steps:

• 1. Pre heat oven to 350 degrees. Heat a large cast iron skillet over medium heat.
• 2. Add 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.
• 3. Add 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.
• 4. Cut 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 .