If you're looking for a new recipe that uses ground beef, try this One Skillet Ground Beef Stew. This recipe is a delicious change from the usual tomato - based beef stew.
100% chance of rain all day. I won't complain because all that rain is much needed blessing. When the weather is bad like today I always turn to chili, soups or stews for dinner.
One of my favorite comfort foods is Beef Stew or Garden Harvest Chicken Stew. Both are made in the slow cooker and take several hours to cook. Sometimes I'm in a mood for a big bowl of comfort food that doesn't take all day. That's where this 30 minute Skillet Ground Beef Stew comes into play.
We had plenty of zucchini from our garden, so I added it to the stew. The zucchini added a nice green color and a great flavor. I wasn't too sure about adding the Dijon mustard that the recipe called for, so I only added half. It added a nice tang and was the perfect amount.
I still love slow cooked old fashioned beef stew best , but it's nice to have a quick recipe that's just as comforting.
I served mine over brown rice with a wedge a cornbread on the side.
Skillet Ground Beef Stew
1 - pound lean ground beef
1/2 - teaspoon salt
1/2 - teaspoon pepper
2 - tablespoons all-purpose flour
1 1/2 - cups fresh mushrooms, sliced
1 - zucchini squash, cut into 1 inch pieces
1 1/2- cups beef-flavored broth
2 - teaspoons worcestershire sauce
1/3 - cup heavy whipping cream
2 - teaspoons Dijon mustard
3 - medium unpeeled Yukon gold, russet or red potatoes, cut into 1/2-inch cubes
2 - medium carrots, cut into small pieces (about 1 cup)
2 - tablespoons chopped fresh parsley
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, Worcestershire sauce, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes, carrots and zucchini.
Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened.
If the sauce is too thin at the end of the cooking process, increase the heat to medium-high and cook uncovered another few minutes until the liquid reduces and is slightly thickened.
Sprinkle with parsley. Eat plain or serve over brown rice.
recipe Yields 4-5 servings
1dapted from: Betty Crocker
Skillet Ground Beef Stew
1 - pound lean ground beef
1/2 - teaspoon salt
1/2 - teaspoon pepper
2 - tablespoons all-purpose flour
1 1/2 - cups fresh mushrooms, sliced
1 - zucchini squash, cut into 1 inch pieces
1 1/2- cups beef-flavored broth
2 - teaspoons worcestershire sauce
1/3 - cup heavy whipping cream
2 - teaspoons Dijon mustard
3 - medium unpeeled Yukon gold, russet or red potatoes, cut into 1/2-inch cubes
2 - medium carrots, cut into small pieces (about 1 cup)
2 - tablespoons chopped fresh parsley
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, Worcestershire sauce, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes, carrots and zucchini.
Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened.
If the sauce is too thin at the end of the cooking process, increase the heat to medium-high and cook uncovered another few minutes until the liquid reduces and is slightly thickened.
Sprinkle with parsley. Eat plain or serve over brown rice.
recipe Yields 4-5 servings
1dapted from: Betty Crocker
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