Electric Skillet Classic Beef Stew
The warm steam and tantalizing smells of this classic beef stew will fill your kitchen, making stomachs rumble and hearts sigh in contentment.
- 1 1/2 lbs. chuck roast or round roast cubed
- 2 tbsp. Worcestershire sauce
- 2 tbsp. canola oil
- 2 garlic cloves chopped
- 1 cup onion chopped
- 1 cup carrots chopped
- 1/2 cup celery chopped
- 4 medium potatoes peeled and chopped
- 1/4 cup flour
- 3 cups beef broth divided
- 1/2 cup marinara sauce
- 1 bay leaf
- Salt and pepper
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.
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