Western Skillet Stew Recipes

Steps:

• Cut steak into 2x1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining the ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Steps:

• 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. Sprinkle with parsley.

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Steps:

• Combine meat, chips, 1/3 of picante sauce, onions, egg, garlic,1 tsp cumin, & salt. Mix well. Shape into 1 inch meatballs & brown 1/2 in oil in 12 inch skillet til done (6-8 minutes) then finish other 1/2 of meatballs. Drain skillet.
• Add remaining ingredients to skillet bring to boil stirring up bits from bottom. Return meatballs to skillet. Reduce heat cover & simmer 10 minutes. Serve with additional picante sauce.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.