Electric Skillet Classic Beef Stew
The warm steam and tantalizing smells of this electric skillet classic beef stew will fill your kitchen, making stomachs rumble and hearts sigh in contentment.
Servings: 4
Calories: 575.87kcal
Equipment
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.
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
Calories: 575.87kcal | Carbohydrates: 43.5g | Protein: 41.6g | Fat: 27.29g | Saturated Fat: 9.34g | Cholesterol: 117.37mg | Sodium: 883.45mg | Potassium: 1872.21mg | Fiber: 7.77g | Sugar: 5.63g | Vitamin A: 5557.32IU | Vitamin C: 33.24mg | Calcium: 140.62mg | Iron: 11.95mg
