Solo Skillet Beef Stew

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 1-2
  • About This Recipe

    “This was written for the Solo Cook, however it illustrates a cooking concept rather than a detailed recipe, and the serving could be enough for two people if a side salad was included with the meal.Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me. An interesting variation is to add sliced mushrooms and 1/2 teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving.”


  • 3 -4ounceslean beef, sliced very thin
  • 1cup white onions or 1cupyellow onion
  • 1cupgreen bell pepper
  • 1mediumpotato, with peel intact
  • 1/2 teaspoonsalt
  • 1teaspoonblack pepper
  • 1teaspoongarlic powder
  • 1tablespoonflour
  • 2tablespoonscooking oil
  • 1tablespoonbutter
  • 12ounces beer or 12ouncesred wine
  • Directions

  • 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.
  • Reviews

  • “I used some sliced beef from the deli counter, and carrots subbed for the pepper. I chose light beer for the liquid. This was flavorful and filling. Served with Recipe #292203 on the side and Recipe #221305 for dessert. great supper on a chilly night! Thanks for posting Bill. Made for My3Chefs Nov ’09.”