Best Skillet Stew Recipes

SKILLET CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

KIELBASA SKILLET STEW

Steps:

• In a 12-in. skillet, cook bacon until crisp; remove to paper towel to drain. Cook sausage and onions in drippings over medium heat until onion is tender; drain. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; sprinkle over stew.

BEEF STEW SKILLET PIE

Steps:

• In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.

SKILLET BEEF AND VEGETABLE STEW

Steps:

• Remove fat from beef. Cut beef into 1/2-inch cubes.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.

SKILLET BEEF STEW

Steps:

• Cut steak into 2x1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining the ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

SKILLET GROUND BEEF STEW

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally.
• In small bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and carrots.
• Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. Sprinkle with parsley.

SAUSAGE AND BEAN SKILLET STEW

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring occasionally, until brown.
• Stir in remaining ingredients except onions. Cook uncovered over medium-low heat 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• Stir in onions. Cook 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.

SOLO SKILLET BEEF STEW

Steps:

• 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.

HARVEST CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
• Sprinkle with remaining parsley just before serving.

SKILLET BEEF AND VEGETABLE STEW

Steps:

• Remove fat from beef. Cut beef into 1/2-inch cubes.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.

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.

POOR MANS SKILLET BEEF STEW

Steps:

• Brown the ground beef drain and, add 1/2 to 1 cup water(depending on how much sauce you want).
• add the carrots and let simmer on med./high heat until cooked halfway through. (can also add the potatoes at this point- quartered and quartered again.).
• add the large onion cut into quarters and simmer on med./high heat for a little while longer.
• when onions and veggies become tender you add your boullion and let melt down thoroughly, mixing well with the meat and veggies, and add your salt and pepper to suit your taste. Throw over some rice or noodles. (feeds 2 comfortably) Can also add cabbage, peas (whatever you like)and double all the ingredients except for the beef and make a nice hearty soup (or try this if you need to use it up for another night :) ).

SKILLET BEEF STEW

Steps:

• Cook meat and vegetables in dressing in large skillet on medium heat 5 min. or until meat is evenly browned, stirring occasionally.
• Add remaining ingredients; stir. Cover.
• Simmer on medium-low heat 25 to 30 min. or until meat is done and vegetables are tender.

HEARTY SKILLET SQUASH & SAUSAGE STEW

Steps:

• Slice zucchini, onion and sausage. Place oil in deep skillet, add onion and zucchini. Saute 2-3 minutes. Add sausage, stewed tomatoes and basil.
• Bring to boil, reduce heat; cover and simmer for approximately 20 minutes, or until squash is done.
• Remove from heat, sprinkle cheese on top and cover. Let sit for 5 minutes, or until cheese is melted. Serve with bread.

CHICKEN STEW IN A SKILLET

Steps:

• Cut chicken into bite size pieces, about 1".
• Salt and pepper chicken and dredge in flour.
• In a large skillet, melt the butter and brown chicken.
• Add onion and garlic and cook until softened.
• Stir in potatoes and carrots.
• Add flour and stir, then add broth and bring to a boil.
• Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
• Stir in peas and heat through.

SPICY CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. or until lightly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Cook onions in remaining dressing in same skillet 3 min. or until crisp-tender, stirring occasionally. Add next 4 ingredients; bring to boil. Cover. Reduce heat to medium-low; simmer 8 to 10 min. or until potatoes are tender.
• Add beans, ham and chicken; cover. Simmer 5 min. or until chicken is done. Stir in parsley just before serving.

WESTERN SKILLET STEW

Steps:

• Combine meat, chips, 1/3 of picante sauce, onions, egg, garlic,1 tsp cumin, & salt. Mix well. Shape into 1 inch meatballs & brown 1/2 in oil in 12 inch skillet til done (6-8 minutes) then finish other 1/2 of meatballs. Drain skillet.
• Add remaining ingredients to skillet bring to boil stirring up bits from bottom. Return meatballs to skillet. Reduce heat cover & simmer 10 minutes. Serve with additional picante sauce.

TURKEY SKILLET STEW

Steps:

• Cook turkey in 1/2 cup dressing in large skillet on medium-high heat 5 min. or until done, stirring frequently.
• Meanwhile. microwave vegetables in microwaveable bowl on HIGH 4 min. Chop any large vegetables into 1-inch pieces.
• Add vegetables, broth and remaining dressing to skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.

SKILLET CHICKEN STEW

Steps:

• 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
• 2. In a large skillet, melt butter; cook chicken until chicken juices to run clear.
• 3. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
• 4. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet.
• 5. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

SKILLET CHICKEN STEW

Steps:

• Rinse chicken with cold running water, pat dry. Cut into 3/4 inch chunks and season with salt. In large skillet heat 1 tablespoon oil over medium-high heat. Add the chicken and cook, stiring occasionally, until browned a little outside, about 4 minutes. Remove chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin and cayenne, and cook, stirring occasionally, until onion is tender but not browned, about 5 minutes. Stir in black beans, stewed tomatoes with their juices, corn, chilis; bring to boil over high heat. Reduce heat to medium and cook until mixture is thickened slightly, about 15 minutes. Taste and season with salt and peper to taste