Beef Stew with Andouille and Baby Bellas
Beef stew is, well, just beef stew. Except for this one. We added diced Andouille sausage to kick the stew up, and sliced baby Portabello mushrooms for added flavor. And best of all, it fits in one skillet. Try this. Anytime. Seriously.
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Ingredients
- 1 lb Stew Beef cubed
- 1/2 packet Stew Seasoning About 3/4 oz.
- 1/2 cup flour
- 4 cups water
- 4 Small Potatoes Diced
- 6 oz Peas and Carrots
- 4 oz Johnsonville Andouille Diced
- 10 slices Baby Portabellas Sliced thick
- 1/8 teaspoon seasoned salt
- 1/8 teaspoon Seasoned Pepper
Instructions
- Coat cubed stew beef with flour discarding excess flour. Brown meat in in 2 tbsp. oil preheated in skillet over medium heat.
- Add stew seasoning and 4 cups water. Cover and simmer for one hour.
- Add all remaining ingredients except the mushrooms, cover and continue simmering for 30 minutes.
- Add mushrooms and continue simmering until potatoes are tender.
- Serve hot with sliced warm bread.
Notes
Note This recipe was scaled for a 10.5 inch cast iron skillet.
Nutrition Information
Nutrition Facts
Beef Stew with Andouille and Baby Bellas
Amount Per Serving
Calories 1100
Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 23g144%
Polyunsaturated Fat 2g
Monounsaturated Fat 20g
Cholesterol 243mg81%
Sodium 1569mg68%
Potassium 796mg23%
Carbohydrates 54g18%
Fiber 5g21%
Protein 80g160%
Vitamin A 8250IU165%
Vitamin C 13.2mg16%
Calcium 20mg2%
Iron 10.6mg59%
* Percent Daily Values are based on a 2000 calorie diet.