Hearty Skillet Stew Recipes

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.

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

HEARTY POTATO SKILLET

Steps:

• Bring a large pot of salted water to boil; add potatoes and boil until just tender, 7 to 10 minutes. Drain.
• Heat a large nonstick skillet over medium to medium-high heat and cook sausage links. When cooked through, remove to a plate. Add bacon to the same skillet and cook to nearly your desired doneness. During the last few minutes, add cubed ham to crisp and heat through, 5 to 8 minutes. Remove bacon and ham with a slotted spoon and drain on paper towels. Reserve grease.
• Heat 1 tablespoon oil over medium-high heat in a large pot. Add onion and bell pepper; season lightly with salt and pepper. Cook and stir occasionally until tender, 10 to 15 minutes.
• Place cooked potatoes in the skillet with the bacon grease over medium heat. Brown on all sides, turning gently as needed. Season potatoes with seasoned salt and pepper, to taste.
• Melt butter in a separate skillet over medium heat. Fry eggs to your desired doneness.
• Distribute browned potatoes among 4 plates. Top with bell pepper-onion mixture, and the meats. Sprinkle with Cheddar cheese and top each with a fried egg.