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Hearty Skillet Stew

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

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.
Nutrition Facts
1-1/2 cups: 371 calories, 4g fat (1g saturated fat), 64mg cholesterol, 1689mg sodium, 51g carbohydrate (21g sugars, 6g fiber), 32g protein.
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Reviews

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Average Rating:
  • Taryn-chan
    Dec 27, 2012

    No comment left

  • lillybow
    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.

  • Carrie Lynn
    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.