Beef Stew with Andouille and Baby Bellas

 

Cast Iron Skillet Stew with Andouille and Mushrooms

Cast iron Skillet stew with mushrooms

Cast Iron Skillet Stew

This Cast Iron Skillet Stew is great for a nice hearty dinner after a day in the cold playing, shoveling snow, or after work. The Andouille and Baby Portabellas adds a nice bit of heat both in flavor and texture. Serve it up with some fresh warm sliced bread and it’s sure to please.

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Beef Stew with Andouille and Baby Bellas
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Coat cubed stew beef with flour discarding excess flour. Brown meat in in 2 tbsp. oil preheated in skillet over medium heat.
  2. Add stew seasoning and 4 cups water. Cover and simmer for one hour.
  3. Add all remaining ingredients except the mushrooms, cover and continue simmering for 30 minutes.
  4. Add mushrooms and continue simmering until potatoes are tender.
  5. Serve hot with sliced warm bread.
Recipe Notes

Note This recipe was scaled for a 10.5 inch cast iron skillet.

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