Best 13 Skillet Stew Recipes

SKILLET CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

KIELBASA SKILLET STEW

Steps:

• In a 12-in. skillet, cook bacon until crisp; remove to paper towel to drain. Cook sausage and onions in drippings over medium heat until onion is tender; drain. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; sprinkle over stew.

BEEF STEW SKILLET PIE

Steps:

• In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.

SKILLET GROUND BEEF STEW

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally.
• In small bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and carrots.
• Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. Sprinkle with parsley.

SKILLET BEEF STEW

Steps:

• Cut steak into 2x1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining the ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

SKILLET BEEF AND VEGETABLE STEW

Steps:

• Remove fat from beef. Cut beef into 1/2-inch cubes.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.

SAUSAGE AND BEAN SKILLET STEW

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring occasionally, until brown.
• Stir in remaining ingredients except onions. Cook uncovered over medium-low heat 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• Stir in onions. Cook 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.

SOLO SKILLET BEEF STEW

Steps:

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

SKILLET BEEF AND VEGETABLE STEW

Steps:

• Remove fat from beef. Cut beef into 1/2-inch cubes.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.

SKILLET CHICKEN STEW

Steps:

• 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
• 2. In a large skillet, melt butter; cook chicken until chicken juices to run clear.
• 3. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
• 4. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet.
• 5. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

HEARTY SKILLET STEW

Steps:

• In a large nonstick skillet coated with cooking spray, brown steak with onion. Stir in the cabbage, carrots, potato, water, soy sauce and sugar; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until meat is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

SKILLET CHICKEN STEW

Steps:

• Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. Remove from skillet once browned.
• In the drippings, cook the mushrooms, carrots, and celery over medium heat until browned. Add the potatoes, chicken broth, salt and thyme.
• Return chicken to the skillet and heat to boiling. Reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender.
• Skim the fat from the liquid in the skillet. In a cap combine the flour and water, stir into the skillet. Bring to a boil, stirring until thickened. Serve.

SKILLET STEW

Steps:

• 1. Pre heat oven to 350 degrees. Heat a large cast iron skillet over medium heat.
• 2. Add 1 tablespoon of oil to the heated skillet then add the ground sirloin, 1 teaspoon salt, 1/2 teaspoon pepper & the worcestershire sauce. Break apart and brown, stir occasionally, remove to a plate & set aside till needed.
• 3. Add 2 more 2 tablespoons of oil to the skillet then add the chopped onions, carrots, celery, 1 teaspoon of salt & a 1/2 teaspoon of pepper. Cook 5 minutes stirring occasionally. Add the garlic cook 1 more minute, add the tomato paste, cook another minute. Add the red wine, deglaze the pan & cook for 1 minute, allow it to reduce a little. Sprinkle in the flour, stir constantly & cook for another minute. Stir in the beef broth, mix well. Add back the beef & any juices & the mushrooms, stir to mix. Remove from heat.
• 4. Cut the potatoes into 1/4 inch thick rounds and arrange over the top of the meat mixture, brush with the remaining olive oil & season with the remaining salt and pepper. Cover & bake for 45 minutes. Remove from oven, uncover & evenly sprinkle the shredded parmesan over the top. Return to the oven, up heat to broil & allow the top to brown a little. Remove from oven & allow it to sit 10 minutes & garnish with parsley before serving .