Beef Stew that’s tender and juicy, simmered in a rich sauce along with carrots and potatoes is a family favorite meal! This classic recipe has all the flavors that slow cooking produces yet it can be on the supper table in 45 minutes. Beef Stew with carrots and potatoes cooked in a rich beef broth is made in 45 minutes in a cast iron skillet!

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.

What you’ll need to make Skillet Beef Stew

  • Beef stew or beef tips
  • Carrots
  • Baby Potatoes
  • Red Wine
  • Beef Stock
  • Butter
  • Flour
  • Olive Oil
  • Salt and Pepper

Beef Stew with carrots and potatoes cooked in a rich beef broth is made in 45 minutes in a cast iron skillet!

Want more easy to make comfort food recipe? Try these:



Beef Stew with carrots and potatoes cooked in a rich beef broth is made in 45 minutes in a cast iron skillet!

If you make this recipe, let me know!

You can rate it below, leave me a comment or snap a picture. Just tag me on Instagram at #asouthernsoul.

15 one pot meals roundup from a southern soul

Skillet Beef Stew

The only thing better than traditional beef stew is one that takes almost no time to put together.
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Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: Donya |


  • 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.

skillet beef stew

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