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5 from 1 vote

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Andouille, Beef, Stew
Servings: 2 people
Calories: 1100kcal

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-label]

Nutrition

Calories: 1100kcal | Carbohydrates: 54g | Protein: 80g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 243mg | Sodium: 1569mg | Potassium: 796mg | Fiber: 5g | Vitamin A: 8250IU | Vitamin C: 13.2mg | Calcium: 20mg | Iron: 10.6mg