Electric Skillet Classic Beef Stew

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Is there anything more comforting than a bubbling pot of stew? The warm steam and tantalizing smells will fill your kitchen, making stomachs rumble and hearts sigh in contentment.

Such is the power of Classic Beef Stew with Potatoes and Carrots. We have adapted the recipe so that you can make it in your electric frying pan. Believe us, electric skillet beef stew is just as good- or better!- than stove top, due to the ease with which you can cook your meal.

Electric Skillet Beef Stew in a white bowl, cherry tomatoes and forks on the side, white background.

The potatoes, celery, and carrots add a nice variety in texture to this meal, making it the perfect family meal.

For those of you who are daring culinary adventurers, this recipe allows for experimentation. After all, within reason, what doesn’t taste good in a stew? You could add seasonal vegetables such as squash, mushrooms, or corn.

Electric Skillet Beef Stew in a white bowl, cherry tomatoes and a fork on the side, white background.

If you have an herb garden, this recipe is the perfect time to experiment with your flavorful plants: try adding basil, oregano, parsley, and/or thyme. Either way, your electric skillet beef stew will be delicious.

While your stew is bubbling away, you will have time to select the perfect wine. Some of the most popular wines to pair with a rich stew are a red Bordeaux, Argentinian Malbec, or a Cabernet Sauvignon. The dark fruit flavors and tannins complement the savory, meaty taste of the stew.

How did you enjoy your stew? Let us know in the comments and please share the recipe!

Electric Skillet Beef Stew in a white bowl, cherry tomatoes on the side, white background.

Electric Skillet Classic Beef Stew

Joss D
The warm steam and tantalizing smells of this classic beef stew will fill your kitchen, making stomachs rumble and hearts sigh in contentment.
Prep Time 18 mins
Cook Time 1 hr 42 mins
Total Time 2 hrs
Course Main Course
Cuisine American
Servings 4
Calories 575.87 kcal

Ingredients
 
 

  • 1 1/2 lbs. chuck roast or round roastcubed
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. canola oil
  • 2 garlic cloveschopped
  • 1 cup onionchopped
  • 1 cup carrotschopped
  • 1/2 cup celerychopped
  • 4 medium potatoespeeled and chopped
  • 1/4 cup flour
  • 3 cups beef brothdivided
  • 1/2 cup marinara sauce
  • 1 bay leaf
  • Salt and pepper

Instructions
 

  • Season meat with Worcestershire sauce, salt and pepper.
  • Heat electric skillet to 400ºF. Add the oil and sear the meat at high temperature, until it’s browned on each side.
  • Add garlic, onions, carrots and celery and sauté with the meat for around 2 minutes.
  • Add the flour and mix it in until dissolved.
  • Pour 2 cups of broth in, marinara sauce, potatoes and bay leaf.
  • Lower temperature to 250ºF. Cover and cook for about 1.5 hours, or until meat is tender. If it becomes dry, just add more of the broth. If needed, season again with salt and pepper.
  • Discard bay leaf and serve.

Equipment

Electric Skillet

Nutrition

Calories: 575.87kcalCarbohydrates: 43.5gProtein: 41.6gFat: 27.29gSaturated Fat: 9.34gCholesterol: 117.37mgSodium: 883.45mgPotassium: 1872.21mgFiber: 7.77gSugar: 5.63gVitamin A: 5557.32IUVitamin C: 33.24mgCalcium: 140.62mgIron: 11.95mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

Hungry for more? Try our Electric Skillet Nutella-Stuffed French Toast

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