Charlene's Recipe

skillet beef stew

Category: soup

Serves 8

2 Tbsp cooking oil
2 lb beef stew meat, cut into 1 inch cubes
2 tsp dried thyme or oregano, crushed
6 carrots, medium; peeled and quartered
4 stalks celery, cut into 2 inch lengths
2 medium onions cut into 1/2 inch slices
6 cups lower sodium beef broth
1/3 cup all purpose flour
1 recipe Potato Masher**

In a 12 inch skillet brown beef in hot oil over medium high heat with thyme and 1 1/2 tsp each salt and pepper. Remove. Set aside. Add carrots, celery and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In a bowl, whisk together broth and flour, add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover, simmer 10 minutes or until meat is tender. Serve with potatoes.
Potato Masher: In microwave safe bowl, microcook 8 Yukon gold potatoes (23.4 lb) half at a time on high (100 percent power) 8 minutes, covering bowl with vented microwave safe plastic wrap. Mash potatoes with 1 cup milk, 1 tsp salt and 1 tsp black pepper.