Skillet Beef Stew adapted from Shine
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
1/3 cup all-purpose flour
1 recipe Potato Mashers
- 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: 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.
-I didn’t use mashed potatoes. I just peeled and cut up some baby red potatoes and threw them in.
-Scott isn’t a fan of celery so I didn’t add it.
- Put the stew meat into some olive oil to brown.
- Season the meat with salt and pepper. Add some dried parsley to the meat, about 1/4 of a palm full.
- Once the meat is browned, pull it out and throw in some carrots and 2 cut up onions.
- Put meat back in with the onions and carrots.
- In a separate bowl, put a handful of whole wheat flour into a bowl with a can of beef broth. Whisk it together and then put it in the skillet. I added another can and a half of beef broth, covered the stew, and let it simmer for about 45 minutes.