Posted in Kubes Kitchen Recipe Box

 

I used to cook my stew in my crockpot on Sunday mornings...

but I found it didn't work very well for us at this time in our lives...

Many times I would not have enough time to put it in the crock pot before services...

so I would have to do it after church and it wouldn't have enough time to cook

before the evening service and it would be somewhat tough.

So I decided to try it in my skillet, on the stove, for only a couple hours

and we have found that we like it best.

Plus, I don't have to clean out my crockpot. *Ü*

 

 

 

Skillet Italian Stew

 

desired amount of beef stew meat (cut in bite-size chunks)

1-2 pkgs of italian dressing mix

olive oil (apprx. 3 TBS)

celery (chopped)

can of water chestnuts (sliced)

carrots (sliced)

red potatoes (non-peeled and sliced)

onion (chopped)

bell peppers (chopped), if desired

water (about 3-4 cups)

 

In skillet, over med-high heat, begin cooking stew meat in oil.

Sprinkle one package of italian dressing mix on meat

and cook untill meat is browned and partially cooked.

Add water. Let it start to come to a boil.

Add celery, water chestnuts, carrots, potatoes, onion, peppers,

and another package of italian dressing mix (if desired). Stir.

If needed, add more water until it covers the meat and veggies.

Reduce heat to med-low and cover.

Stir occasionally. Allow it to simmer for an hour or two or until veggies are tender.

 

Serve with bread, biscuits, or rolls.