Skillet Beef and Beer Stew
- Total Time
- 1:00
- Prep
- 0:20
- Cook
- 0:40
- Serves
- 4
- Difficulty
- Easy
This hearty one-pot meal can be prepared in just one hour. Double the recipe and freeze for too-busy-to-cook days.
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olive oil cooking spray1 spray(s)
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uncooked lean beef round12 oz, roast, cut into cubes
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uncooked onion(s)1 medium, chopped
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uncooked bell pepper(s)1 item(s), medium, chopped
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garlic clove(s)2 clove(s), medium, minced (or 1 tsp jarred minced garlic)
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uncooked potato(es)2 medium, peeled and diced
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uncooked baby carrots24 medium, about 1/2 lb
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canned fat-free beef broth1 cup(s)
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light beer8 fl oz
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fat free evaporated milk¼ cup(s)
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cornstarch2 Tbsp
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paprika1 tsp
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
- Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
- Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more. Yields about 1 1/2 cups per serving.