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.
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.
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. Try adding some kimchi to your stew for an Asian twist. 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.
Check out more electric skillet family meals:
How did you enjoy your stew? Let us know in the comments and please share the recipe!
📋Recipe
Electric Skillet Classic Beef Stew
Ingredients
- 1 ½ pounds chuck roast or round roast - cubed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons canola oil
- 2 garlic cloves - chopped
- 1 cup yellow onion - chopped
- 1 cup carrots - chopped
- ½ cup celery - chopped
- 4 medium potatoes - peeled and chopped
- ¼ cup flour
- 3 cups beef broth - divided
- ½ cup marinara sauce
- 1 bay leaf
- salt and pepper
Instructions
- Heat electric skillet to 400ºF. Season meat with Worcestershire sauce, salt and pepper.
- Heat the oil in the skillet, add the meat and sear it 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 the bay leaf. Stir it all together.
- 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
Notes
- 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.
- Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
- Leftovers can also be frozen for up to 3 months. Thaw in the fridge.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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