Skillet Ground Beef Stew

  • Prep 15 min
  • Total 30 min
  • Servings 4
Skillet Ground Beef Stew

Ingredients

1
lb lean (at least 80%) ground beef
1/2
teaspoon salt
1/2
teaspoon pepper
2
tablespoons Gold Medal™ all-purpose flour
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1 1/2
cups Progresso™ beef-flavored broth (from 32-oz carton)
1/3
cup heavy whipping cream
4
teaspoons Dijon mustard
1
lb unpeeled Yukon Gold or red potatoes, cut into 1/2-inch cubes (3 medium)
2
medium carrots, thinly sliced (1 cup)
2
tablespoons chopped fresh parsley

Steps

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  • 1
    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.
  • 2
    In small bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and carrots.
  • 3
    Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. Sprinkle with parsley.

Notes









Tips

Expert Tips

  • If the sauce is too thin at the end of the cooking process, increase the heat to medium-high and cook uncovered another few minutes until the liquid reduces and is slightly thickened.
  • Purchase presliced carrots in the refrigerated case of the produce department to shave a few minutes off prep time.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
9g
47%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
830mg
35%
Potassium
1170mg
33%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
18%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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