Mommy's Kitchen - Recipes From my Texas Kitchen: Quick & Easy Skillet Ground Beef Stew

Friday, September 20, 2013

Quick & Easy Skillet Ground Beef Stew

It's been raining here in North Texas since late last night. The forecast for today calls for
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.
A good stew always has meat, potatoes and carrots. This easy ground beef stew has both with the addition of mushrooms and zucchini. Anytime I make homemade soups or stews I use whatever vegetables that I have on hand (green beans, peas, carrots, onions, zucchini, etc). 

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.   

Skillet Ground Beef Stew

1 lb - 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
Adapted from:  Betty Crocker

I have added a few step by step photos of the cooking process. I like to cook the potatoes and carrots about half way before adding them to the stew. This helps to soften the vegetables so they cook more quickly.

After par boiling the potatoes and carrots add to the stew and reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened.

I served mine over brown rice with a wedge a cornbread on the side.

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Jenn said... #

I love this idea with the ground beef. Sounds yummy.

Lisa FlourMeWithLove said... #

This looks delicious! I love all the chunky vegetables in it :)