Skillet Ground Beef Stew

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Beef stew is one of those classic comfort foods that I always turn to, and my mom’s recipe will always be my favorite. It’s rich, hearty, and flavorful—definitely the best in my book. While I’ll be sharing her recipe in my upcoming cookbook (set to release in Spring 2010), in the meantime, I decided to try a quicker version I found in the Betty Crocker Aug/Sept 2010 issue titled “Best Burgers and More.” This skillet ground beef stew caught my eye for its simplicity and speed.

Unlike my mom’s recipe, which takes about 3 hours to make, this skillet version comes together in just 30 minutes. It’s incredibly easy, and while nothing compares to the slow-cooked richness of my mom’s stew, this version is a tasty, quick alternative.

ground beef stew prepared in a skillet

The stew still includes all the essentials—beef, potatoes, and carrots—with the bonus addition of mushrooms, which I absolutely love. The gravy gets a flavor boost from Dijon mustard, which adds a nice depth and freshness to the dish. We even had some leftovers, and I found that the stew tasted even better the next day, as the flavors had more time to develop!

  • GROUND BEEF
  • SALT
  • PEPPER
  • FLOUR
  • MUSHROOMS
  • BEEF BROTH
  • HEAVY WHIPPING CREAM
  • DIJON MUSTARD
  • RED OR YUKON GOLD POTATOES
  • CARROTS
  • PARSLEY
skillet stew made with ground beef, carrots, potaotes, and mushrooms

In a 12-inch nonstick skillet, heat the ground beef over medium-high heat. Cook for 5 to 7 minutes, stirring occasionally, until the beef is thoroughly browned. Once cooked, drain any excess fat from the skillet.

Season the beef with salt, pepper, and flour, stirring to coat the meat. Add the mushrooms to the skillet and cook for an additional 3 minutes, stirring occasionally to allow them to soften and release their juices.

Whisk together the broth, whipping cream, and mustard in a small bowl until well combined. Pour this mixture over the beef and mushrooms in the skillet. Then, stir in the potatoes and carrots, making sure they are evenly distributed throughout the stew.

Reduce the heat to medium-low, cover the skillet, and allow the stew to simmer for 15 minutes. This will give the vegetables time to cook and the sauce to thicken slightly. If the sauce is still too thin at the end of the cooking time, increase the heat to medium-high and cook uncovered for a few more minutes until the liquid reduces and thickens to your liking.

Once the stew has thickened and the vegetables are tender, sprinkle freshly chopped parsley over the top for a burst of color and flavor. Serve hot, and enjoy this hearty dish!

ground beef stew made in a skillet with potatoes, carrots, and mushrooms

Can I substitute ground beef with another type of meat?
Yes, you can easily substitute ground beef with ground turkey, chicken, or pork if you prefer. Keep in mind that the flavor may differ slightly, but it will still create a hearty and delicious stew. For a leaner option, ground turkey or chicken works great, while ground pork adds a bit more richness.

Can I make this recipe gluten-free?
Absolutely! To make the recipe gluten-free, simply replace the flour with a gluten-free flour blend or cornstarch to thicken the sauce. Be sure to check your broth and mustard to ensure they are also gluten-free.

How do I thicken the sauce if it’s too thin?
If the sauce is too thin at the end of cooking, increase the heat to medium-high and cook uncovered for a few more minutes to reduce the liquid. You can also mix a small amount of cornstarch with cold water to create a slurry, then stir it into the stew to thicken it.

Can I add other vegetables to this stew?
Yes, feel free to customize the recipe by adding veggies like frozen peas, bell peppers, or green beans. Just make sure to adjust the cooking time for vegetables that require less time, adding them in the last 5-10 minutes of simmering.

Can I make this ahead of time?
Yes, this stew tastes great when made ahead of time. In fact, the flavors tend to develop and deepen overnight, making it even better the next day. Store it in an airtight container in the fridge for up to 3 days.

skillet stew made with ground beef

Skillet Ground Beef Stew

Real Mom Kitchen

This Skillet Ground Beef Stew is a quick and hearty meal perfect for busy weeknights. It features ground beef, mushrooms, carrots, and potatoes simmered in a rich gravy flavored with Dijon mustard. The dish comes together in about 45 minutes, offering comfort and flavor in every bite with minimal effort.
4.5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 5 servings
Calories 387 kcal

Ingredients
  

  • 1 lb lean at least 80% ground beef
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Tbsp all-purpose flour
  • 1 pkg 8 oz sliced fresh mushrooms (about 3 cups)
  • 1 ½ cups beef-flavored broth
  • cup heavy whipping cream
  • 4 tsp Dijon mustard
  • 1 lb unpeeled Yukon Gold or red potatoes cut into 1/2-inch cubes (3 medium) I used Yukon Gold
  • 2 medium carrots thinly sliced (1 cup)
  • 2 Tbsp chopped fresh parsley

Instructions
 

  • In a 12-inch nonstick skillet, cook beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally.
  • In a small bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and carrots.
  • 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. Serves 4-5.

Nutrition

Serving: 1 serving | Calories: 387kcal | Carbohydrates: 21g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 646mg | Potassium: 954mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4455IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3mg
Keyword beef stew, ground beef
Tried this recipe?Let us know how it was!

4.45 from 9 votes

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Recipe Rating




26 Comments

  1. 5 stars
    This is one of my favorite recipes that I have made too many times to count. Everyone that I’ve shared it with loves it too. Thank you, and 5 stars!

  2. 4 stars
    I needed something that I could cook and portion up into individual servings and freeze. This did the trick. I doubled the recipe. Now that my wife is no longer with us, its just me, my 88 year old mother and my son, it was a hit with all. I try to cook for the whole week on weekends and just heat it back up on the stove during the week. I do have one recommendation, do not double the Dijon Mustard when doubling this recipe. I had to do something to tame the flavor of all that Dijon, so I added a couple of dashes of Worcestershire sauce, a table spoon of Rosemary and a clove of garlic.

  3. 5 stars
    This is a super easy meal and so very good! I added some sliced onion pieces with the mushrooms but that was because I was a little short on the fresh mushrooms. We will definitely have this again.

  4. 4 stars
    I added garlic, celery, zucchini and swapped cream for Greek yogurt. It was a little salt because of the beef broth (from bouillon cube) so next time I wouldn’t add any salt to the meat first. I didn’t add the mushrooms because I hate mushrooms. It was a quick, fast recipe… easy and tasted pretty good.

  5. 4 stars
    This+is+pretty+good.+However+I+recommend+trusting+your+instincts+in+regards+to+the+times+in+the+recipe.+Enjoyable+meal+though

  6. Trying this tonight. Its a perfect day for stew. We are getting 20 cm of snow on this lovely spring day. I’m going to have dumplings with it. Yummmm

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  9. Wow- congrats on the book. Keep me posted when it’s available. I have so many recipes of yours printed out. Now I have to print another one. Looks good.

  10. Wow- congrats on the book. Keep me posted when it’s available. I have so many recipes of yours printed out. Now I have to print another one. Looks good.