Recipe: Skillet Hamburger Stew

This quick and easy recipe for Skillet Hamburger Stew is perfect for weeknights.. an easy meal… that you can have on the table in under 30 minutes. This was a meal popular with my son when he was growing up.

Lack of time is just a fact of life.. and while I don’t take shortcuts often… I did take shortcuts this time that I don’t usually take... I was in a hurry and the result was so good… I will be taking thse shortcuts again.

TIPS

My shortcut was using one envelop of Brown Gravy and one envelop of Onion Gravy… I’m not usually a fan of those powdered gravy mixes… but it really worked well… much better than jarred gravy and much quicker than homemade. Mushroom gravy also works well.

You can substitute homemade gravy or jarred gravy if you prefer.

This recipe uses beef broth not water… I highly recommend you don’t substitute water.. the broth makes it much more flavorful and hearty.

I personally prefer Birdseye frozen mixed vegetables… the mix is just perfect and the vegetables seem almost as good as fresh…

Use the quantities as a guide… if you like it saucier… then add more broth and another packet of gravy mix.

No need to thaw the vegetables first… just throw them in the skillet.

If you like more veggies… add more! If you like a lot of corn.. add more… or any other veggie that is popular at your house. I would recommend using frozen vegetables rather than canned.

I use the leanest ground beef available… and fat free broth… which makes this meal very low fat.

This makes 4 servings.

I serve this with garlic mashed potatoes.. and a side salad… a perfect weeknight meal!






Recipe: Skillet Hamburger Stew

All you need:

1 ½ pounds lean ground beef
1 medium onion, finely diced
1 pkg. (8 oz.) fresh mushrooms, sliced
1 teaspoon garlic powder
Sprinkle of freshly ground pepper
2 cups beef broth
1 envelop McCormick Brown Gravy mix
1 envelop McCormick Onion Gravy mix
1 ½ bags ( 1 pound bag) Birdseye Frozen Mixed Vegetables
Mashed potatoes

All you need to do:

Heat a skillet over medium high heat. Add the ground beef and sprinkle the garlic powder and ground pepper over the meat.

Brown the meat, breaking up the pieces with a spatula.

When meat is starting to brown but still pink, add the onions and mushrooms. Cook for about 5 minutes or until the meat is completely cooked.

Add the beef broth and the envelopes of gravy mixes. Stir well.

Add the frozen vegetables, put a lid on the skillet and simmer until the vegetables are cooked, stirring periodically.

Serve with mashed potatoes.