You are here

Skillet Garden Beef Stew

Western.Chefs's picture
  Salad oil 2 Tablespoon
  Beef 1 1⁄2 Pound, cut into 1 1/2 inch chunks (For Stew)
  Salt 1⁄2 Teaspoon
  Basil 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 1
  Carrots 6 Medium
  Small red potatoes 1 Pound, each cut in half
  Chinese pea pods/One 6-ounce package frozen chinese pea pods, thawed 1⁄4 Pound
  All purpose flour 1 Tablespoon
  Cherry tomatoes 1⁄2 Pint

1. In 12-inch skillet over medium-high heat, in hot salad oil, cook beef chunks until browned on all sides. Add salt, basil, pepper, and 1 1/2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour.
2. Add whole carrots and potatoes; cover and simmer 20 minutes. Add pea pods; cover and simmer 5 minutes longer or until meat and vegetables are tender. Skim fat from liquid in skillet.
3. In cup, stir flour and 2 tablespoons water until blended. Gradually stir flour mixture into simmering liquid in skillet. Cook, stirring constantly, until mixture thickens slightly and boils. Add cherry tomatoes and heat through.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2250 Calories from Fat 1008

% Daily Value*

Total Fat 112 g172.9%

Saturated Fat 33 g165.2%

Trans Fat 0.5 g

Cholesterol 421.9 mg140.6%

Sodium 1712.2 mg71.3%

Total Carbohydrates 150 g49.9%

Dietary Fiber 19 g75.9%

Sugars 28.1 g

Protein 160 g319.1%

Vitamin A 1252.4% Vitamin C 246.2%

Calcium 25.5% Iron 103.2%

*Based on a 2000 Calorie diet

Skillet Garden Beef Stew Recipe