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.
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!
Ingredients to Make Skillet Ground Beef Stew Recipe
- GROUND BEEF
- SALT
- PEPPER
- FLOUR
- MUSHROOMS
- BEEF BROTH
- HEAVY WHIPPING CREAM
- DIJON MUSTARD
- RED OR YUKON GOLD POTATOES
- CARROTS
- PARSLEY
How to Make Skillet Hamburger Stew
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!
Frequently Asked Questions
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.
FOR MORE RECIPES LIKE THIS, TRY:
Skillet Ground Beef Stew
Real Mom Kitchen
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
- ⅓ 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
