Solo Skillet Beef Stew

Bill Hilbrich's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 1

• 3 -4 ounces lean beef , sliced very thin
• 1 cup white onions or 1 cup yellow onion
• 1 cup green bell pepper
• 1 medium potato , with peel intact
• ½ teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon flour
• 2 tablespoons cooking oil
• 1 tablespoon butter
• 12 ounces beer or 12 ounces red wine

Directions:

1. Cut the onion, green bell pepper and potato into 1/2 inch pieces.
2. Heat the oil in a large skillet, add butter and then saute the onion until nearly transparent.
3. Add beef and stir until the beef if browned.
4. Add bell pepper, potato, spices, and flour.
5. Stir and then add the liquid.
6. Cover, reduce the heat and simmer for 30 minutes.
7. Adjust flavor as needed.
8. Serve with a green salad and bread to sop up the gravy.

Reviews

[ElaineAnn]

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 Almost Apple Pie for One for dessert. great supper on a chilly night! Thanks for posting Bill. Made for My3Chefs Nov '09.