Hearty Skillet Stew Recipe

Hearty Skillet Stew RecipePhoto by: Taste of Home Hearty Skillet Stew Recipe Rating 4

A sweet sauce enhances the beef and vegetables in this hearty stew from Karlene Endicott of Greenwood, California. “I got the recipe from a neighbor over 38 years ago, and it’s still my husband’s favorite,” she writes.

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Hearty Skillet Stew Recipe
  • Prep: 20 min. Cook: 35 min.
  • Yield: 2 Servings
20 25 45

Ingredients

  • 1/2 pound beef top round steak, cut into 1/2-inch cubes
  • 1/3 cup chopped onion
  • 2 cups chopped cabbage
  • 2 medium carrots, chopped
  • 1 medium potato, cut into 1/2-inch chunks
  • 3/4 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 2 to 3 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon cold water

Directions

  • In a large nonstick skillet coated with cooking spray, brown steak with onion. Stir in the cabbage, carrots, potato, water, soy sauce and sugar; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until meat is tender.
  • In a small bowl, combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups equals 371 calories, 4 g fat (1 g saturated fat), 64 mg cholesterol, 1,689 mg sodium, 51 g carbohydrate, 6 g fiber, 32 g protein.

Originally published as Hearty Skillet Stew in Cooking for 2 Fall 2005, p23

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Hearty Skillet Stew (2)

Hearty Skillet Stew Recipe

Hearty Skillet Stew

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 15, 2011 by lillybow

I used hamburger, added mushrooms, and used only 1 Tblsp sugar. one kid liked it, one kid didn't. I liked it, nice change from tomato based stews.


Reviewed on Nov. 27, 2009 by Carrie Lynn

The only think I did different was to put the cabbage in towards the end of the cooking so that it wouldn't get too soft. We prefer our cabbage with a little bit left to it. It was surprising how incredible it was. Addition of pepper helps too, otherwise its quite sweet.

 
 
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