Skillet Ground Beef Stew

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Beef stew is one of those great classic comfort foods.  I love my mom’s recipe.  It really is the best in my book.  I will be sharing that recipe in my cookbook scheduled to come out in Spring 2010.  So you’ll have to wait for the book to get that one.  However, I saw a recipe for skillet ground beef stew in my Betty Crocker Aug/Sept 2010 issue titled Best Burgers and More and gave it a try.

My mom’s stew recipe does take 3 hours to make.  This skillet version only takes 30 minutes.  It is very easy make and very tasty.  I still think mom’s version is the best, but this is really yummy for a quick version made on a stove top.  For me, a good stew must have potatoes, carrots, and beef.  This recipe has all of those plus mushrooms, with I LOVE.  The gravy portion of this stew gets a good amount of flavor from some Dijon mustard too.  This stew had a very fresh flavor.  We had a little leftover. So, I ate it for my lunch the next day.  I think this skillet ground beef stew tasted even better when you have it the next day.

Skillet Ground Beef Stew | realmomkitchen.com
Skillet Ground Beef Stew | realmomkitchen.com

Skillet Ground Beef Stew

Real Mom Kitchen

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Ingredients
  

  • 1 lb lean at least 80% ground beef
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 package 8 oz sliced fresh mushrooms (about 3 cups)
  • 1 ½ cups beef-flavored broth
  • cup heavy whipping cream
  • 4 teaspoons 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 tablespoons chopped fresh parsley

Instructions
 

  • 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, 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.
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34 Comments

  1. 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!