skillet round beef stew

By barbell

Ingredients

• 1 lb. lean ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp flour
• 8 oz sliced fresh mushrooms
• 1 1/2 cup beef broth
• 1/3 cup whipping cream
• 4 tsp dijon mustard 1 ob gold or red potatoes cut into 1/2 inch cubes
• 2 medium carrots, thinly sliced
• 2 tbsp chopped fresh parsley

Details

Servings 4

Preparation

Step 1

in a 12 inch non stick skillet, cook beef over medium high heat, 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. stir in salt and pepper, and flour. add mushrooms; cook 3 minutes, stirring occasionally
in a small bowl , mix broth, whipping cream and mustard with a fork. add to beef mixture. stir in the potatoes and carrots.
reduce heat to medium low; cook 15 minutes until veggies are tender and sauce is slightly thickened. sprinkle with parsley