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I thought it high time to share about 2 of my favorite things – cast iron and quick, easy meals. My guys love a warm hearty meal especially during these chilly winter months but sometimes, there are just not enough hours in the day and dinner time can be a little underwhelming.
So, I’ve been working on ways to bring new dishes to the table that can be made in a short amount of time, have familiar ingredients, and most importantly are scrumptious.
Well, friends, I hit a bullseye! This Skillet Beef Stew has all the essence of that wonderful dish that’s been cooking away for hours, but my version took about 45 minutes! I let my big cast iron skillet do all the work by searing the beef to perfection then delivering even more flavor to the sauce.
This is comfort food made easy!
What You’ll Need To Make Skillet Beef Stew
- Beef stew or beef tips
- Baby Potatoes
- Red Wine
- Beef Stock
- Olive Oil
- Salt and Pepper
How To Make This Recipe
This recipe uses the beauty of cast iron cooking to make a rich sauce that’s loaded with juicy beef along with tender potatoes and carrots.
- First, slice the carrots, and potatoes. Drizzle with olive oil and sprinkle on salt and pepper. Roast in the oven for about 20 minutes.
- While the vegetables are roasting, add butter and olive oil to a skillet over heat set to medium-high. Sear the beef on all sides. When done, remove from the pan.
- Next, make the sauce. Lower the heat and add butter and flour. Scrap up any beef bits from the bottom of the pan and cook flour mixture (roux) for about 1 minute. Grate in the garlic and continue to cook for 1 minute.
- Slowly add in wine and beef stock and whisk to incorporate into the cooked four mixture.
- Lastly, raise the heat to medium-high and add in the beef, carrots and potatoes. Continue to cook until the sauce thickens and all ingredients are heated through.
- Taste and adjust seasoning then serve.
What’s The Best Way To Store Leftover Skillet Beef Stew?
If you are lucky enough to have any leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days.
What To Serve With This Recipe
This comfort food all-star goes well with so many other dishes. Here are a few of my favorites:
- Instant Pot Garlic Parmesan Noodles
- Smoked Gouda Cheese Grits Casserole
- Skillet Green Beans
- Instant Pot Garlic Rice
- Cranberry Pecan Slaw
Skillet Beef Stew
- Baking Pan
- 1 1/2 lbs beef stew or beef tips
- 2 carrots
- 6-8 baby potatoes
- 1/2 cup red wine
- 1 1/2 cups beef stock
- 2 cloves garlic
- 2 tablespoon butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- olive oil
- 1 tablespoon parsley
- Heat oven to 425 degrees.
- Wash, peel and roughly chop carrots. Wash potatoes and cut in half.
- Layer carrots and potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast in oven for 20 minutes until just under fork tender. Remove from oven and set aside.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet – I use cast iron. Place beef in pan making sure meat is in a single layer. Season with salt & pepper.
- Sear beef on all sides. Once meat is done, remove from pan and set aside.
- Lower heat on skillet, add 1 tablespoon of butter to melt. *There should be about 3 tablespoons total of fat in the bottom of pan. Sprinkle flour in pan and whisk until mixed with fat, scraping up brown bits from bottom of pan.
- Using a microplane, grate garlic into pan. Cook flour mixture and garlic on low heat for 1 minute stirring constantly.
- Slowly add in wine and whisk until flour mixture is completely incorporated. Add beef stock, stir and raise heat to a low boil.
- Add in beef and vegetables. Continue to cook until sauce thickens and all ingredients are heated through.
- Sprinkle in salt, pepper and parsley stirring gently. Taste and adjust seasoning.
- Serve with a green salad and warm bread.