Solo Skillet Beef Stew
"This was written for the Solo Cook, however it illustrates a cooking concept rather than a detailed recipe, and the serving could be enough for two people if a side salad was included with the meal.
Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me.
An interesting variation is to add sliced mushrooms and 1/2 teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving."
photo by Bill Hilbrich
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
1
ingredients
- 85.04-113.39 g lean beef, sliced very thin
- 236.59 ml white onions or 236.59 ml yellow onion
- 236.59 ml green bell pepper
- 1 medium potato, with peel intact
- 2.46 ml salt
- 4.92 ml black pepper
- 4.92 ml garlic powder
- 14.79 ml flour
- 29.58 ml cooking oil
- 14.79 ml butter
- 340.19 g beer or 340.19 g red wine
directions
- Cut the onion, green bell pepper and potato into 1/2 inch pieces.
- Heat the oil in a large skillet, add butter and then saute the onion until nearly transparent.
- Add beef and stir until the beef if browned.
- Add bell pepper, potato, spices, and flour.
- Stir and then add the liquid.
- Cover, reduce the heat and simmer for 30 minutes.
- Adjust flavor as needed.
- Serve with a green salad and bread to sop up the gravy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I used some sliced beef from the deli counter, and carrots subbed for the pepper. I chose light beer for the liquid. This was flavorful and filling. Served with Recipe #292203 on the side and Recipe #221305 for dessert. great supper on a chilly night! Thanks for posting Bill. Made for My3Chefs Nov '09.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
