Electric Skillet Beef Stew
A hearty electric skillet beef stew packed with tender meat, flavorful vegetables, and savory broth, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1/3 cup flour ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 teaspoon salt ⓘ
- 2 pounds boned chuck or bottom round, cut into 1 1/2-inch cubes ⓘ
- 1/4 cup fat ⓘ
- 1/2 cup chopped onion ⓘ
- 2 cups hot water ⓘ
- 4 medium carrots, cut into 1-inch lengths ⓘ
- 4 medium potatoes, cut into 1 1/2-inch cubes
- 4 medium potatoes, cut 1 1/2-inch cubes ⓘ
Instructions
- Combine flour, pepper, and 1 teaspoon salt in a bowl.
- Toss meat cubes in the flour mixture until well coated.
- Reserve leftover flour mixture.
- Preheat electric skillet to 340°F and add fat, heating until melted.
- Brown meat on all sides in the skillet.
- Reduce temperature to 250°F.
- Stir in chopped onion, 1 teaspoon salt, and the reserved flour mixture.
- Slowly stir in hot water.
- Bring to a boil, then reduce heat to simmer.
- Cover with vent closed and cook until meat is almost tender, about 30 minutes.
- Add vegetables and more hot water if needed.
- Increase temperature to bring to a boil, then reduce to simmer again.
- Cook vegetables until tender, about 30 minutes.
Tips & Substitutions
For optimal flavor, consider adding herbs like thyme or bay leaves while cooking. If you prefer a thicker stew, you can add a cornstarch slurry towards the end. Substitute the chuck or bottom round with lean cuts like sirloin for a healthier version. Also, feel free to mix in other vegetables such as peas or green beans for added color and nutrition.
Serving Suggestions
Serve the beef stew hot, garnished with fresh parsley for a touch of color. This dish pairs wonderfully with crusty bread for dipping or alongside Boiled White Potatoes And Butter for a hearty meal. A side salad can also complement the richness of the stew, balancing the flavors beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat, adding a splash of water or broth to maintain moisture. You can also microwave individual portions, covered, for about 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Electric Skillet Beef Stew contains roughly 1637 calories, with 31g protein, 262g carbohydrates, and 54g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (118% of the Daily Value), and iron (70% of the Daily Value). Note that it is relatively high in sodium, at 2863mg per serving (124% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I cook this stew in a slow cooker instead of an electric skillet?
Yes, you can adapt this recipe for a slow cooker. Brown the meat in a skillet first to enhance the flavor, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the meat and vegetables are tender.
What can I do if my stew is too salty?
If your stew turns out too salty, add a few peeled and quartered potatoes into the pot and simmer for 20-30 minutes. The potatoes will absorb some of the excess salt. Alternatively, you can add additional water or broth to dilute the saltiness.
Can I freeze the leftover beef stew?
Absolutely! Allow the stew to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).