1/3 Photos of Solo Skillet Beef Stew
Bill Hilbrich's Note:
This was written for the Solo Cook, however it illustrates a cooking concept rather than a detailed recipe, and the serving could be enough for two people if a side salad was included with the meal. Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me. An interesting variation is to add sliced mushrooms and 1/2 teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving.
My Private Note
Units: US | Metric
- 3 -4 ounces lean beef, sliced very thin
- 1 cup white onions or 1 cup yellow onion
- 1 cup green bell pepper
- 1 medium potato, with peel intact
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon flour
- 2 tablespoons cooking oil
- 1 tablespoon butter
- 12 ounces beer or 12 ounces red wine
- 1Cut the onion, green bell pepper and potato into 1/2 inch pieces.
- 2Heat the oil in a large skillet, add butter and then saute the onion until nearly transparent.
- 3Add beef and stir until the beef if browned.
- 4Add bell pepper, potato, spices, and flour.
- 5Stir and then add the liquid.
- 6Cover, reduce the heat and simmer for 30 minutes.
- 7Adjust flavor as needed.
- 8Serve with a green salad and bread to sop up the gravy.
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Nutritional Facts for Solo Skillet Beef Stew
Serving Size: 1 (510 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 922.0
- Calories from Fat 402
- Total Fat 44.7 g
- Saturated Fat 13.0 g
- Cholesterol 80.7 mg
- Sodium 1336.2 mg
- Total Carbohydrate 82.3 g
- Dietary Fiber 10.5 g
- Sugars 12.8 g
- Protein 28.0 g