Skillet Beef Stew
Serve this delicious beef and vegetable stew over mashed potatoes to make it a complete meal.
Prep Time:
25 mins
Total Time:
1 hr 20 mins
Servings:
8 servings
Ingredients
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2 Tbsp. cooking oil
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2 lb. beef stew meat, cut into 1-inch cubes
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2 tsp. dried thyme or oregano, crushed
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6 medium carrots, peeled and quartered
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4 stalks celery, cut in 2-inch lengths
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2 medium onions, cut in 1/2-inch slices
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6 cups lower-sodium beef broth
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1/3 cup all-purpose flour
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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.
2.
Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.
Nutrition information
Calories 380, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 3 g, Cholesterol 64 mg, Sodium 739 mg, Carbohydrate 40 g, Total Sugar 6 g, Fiber 6 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 59%, Calcium 10%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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