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Hearty Skillet Stew Recipe
Hearty Skillet Stew Recipe photo by Taste of Home

Hearty Skillet Stew Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Hearty Skillet Stew in Cooking for 2 Fall 2005, p23

Nutritional Facts

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.

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

Reviews for Hearty Skillet Stew(2)

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MY REVIEW
Reviewed Dec. 15, 2011

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.

MY REVIEW
Reviewed Nov. 27, 2009

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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