On the menu this week, Beef Skillet Stew. What is a ‘skillet stew’? Skillet Stew is a thick, rich stew made in a cast-iron skillet. In only 45 minutes you’ll have a tasty dinner that both stick-to-your-ribs hearty and down-to-earth, delicious. (I promise I’m not getting paid by the adjective. ;-) ) Having just one pan to clean up later, makes it even better. If you don’t have a cast-iron skillet, a non-stick skillet will work just fine. I happen to like cast-iron because of the way it retains heat. It’s also very useful when you are making things that go from the stove-top, to the oven.
We made a simple green salad to go with our stew and it was very filling! You could almost do without the salad and just serve this with a few slices of fruit for a light, refreshing dessert.
The hardest thing about cooking for two, especially after cooking for a large family, is adjusting your brain to smaller amounts of ingredients. Can I tell you how hard it is to add ONE carrot to a recipe? ONE stalk of celery? Really? I promise it does get easier with time and you’ll have to trust me on these amounts!
If you want to beef up the flavor of this stew, substitute half a cup of red wine for half a cup of the beef broth and use it to deglaze the pan after browning the meat! Seriously. It’s ok, you’ve earned it.
A terrific combination of beef, carrots, celery, onion, corn, garlic, pasta and hearty beef stock, it’s going to become a winter favorite!
Beef Skillet Stew!
3 TBLS all-purpose flour
salt and freshly cracked pepper
12 oz sirloin steak, cut into small cubes
2 TBLS olive oil
1 carrot, peeled, cut in half and thinly sliced
1 celery stalk, peeled and sliced thin
½ brown onion, peeled and diced
2 tsp minced garlic
½ cup frozen corn
2 tsp fresh Thyme leaves
2 ½ cups beef broth, divided.
¼ cup small shell pasta
2 tsp. Worcestershire sauce
2 tsp minced flat-leaf parsley
In a large plastic bag, add flour, a pinch of salt and a few grinds of pepper.
Add the diced sirloin to the bag and shake until well coated.
In a 10-in cast iron skillet over medium heat, add 1 TBLS olive oil.
Heat until the oil begins to shimmer.
Add beef cubes in an even layer in the pan.
Save any remaining flour!
Let meat brown (without moving it) for 2-3 minutes.
Use tongs to carefully turn the meat and continue cooking until brown on each side.
Remove the meat to a plate and set aside.
Add the remaining oil to the pan along with the carrots, celery, onion, corn, garlic, thyme and any remaining flour left in the bag.
Saute until the vegetables just begin to soften, about two minutes.
Add ½ cup of beef broth and allow to reduce by half, about another two minutes.
Add the Worcestershire sauce, browned meat and the remainder of the beef broth to the skillet.
Bring the mixture to a simmer and add the pasta.
Reduce the heat, cover and continue to cook until the pasta is al-dente – about 10 minutes-depending on the size of the pasta.
Stir in parsley and return the heat to medium.
Simmer until the stew thickens, about 2 -3 minutes.
Taste and adjust seasonings as needed. I added more pepper to ours and just a pinch of salt.
Recipe modified from Carla Snyders “Beef Stew in High Heels”
In the interest of full-disclosure, I choose this recipe not only because it tastes great (and it does!), but because it’s soft. I have a broken tooth on the upper right side of my mouth, a chipped tooth on the upper left and a bottle of Motrin the size of Texas in my purse. Tooth pain is not something I would ever wish on anyone. It’s excruciating. I see the oral surgeon for a consultation this week – long story and certainly NOT something to be discussed in a food blog. Anyway, cross your fingers I can chew again soon! My diet lately has consisted of oatmeal, scrambled eggs, broth, hot tea and soup. Exciting, right? Well, the good news is, I could eat this and that made me very happy!!
Please don’t wait until you have a broken tooth to try this stew! Now there is something I never thought I’d say on my blog! Hahaha! Enjoy!!
Till next time, friends!