Solo Skillet Beef Stew

Cooking is a creative sport, so the cook should feel free to change the
amounts of spices, or maybe substitute carrots for the bell peppers. A
large Cast Iron Skillet with a snug fitting cover seems to work best for
me. An interesting variation is to add sliced mushrooms and 1/2 teaspoon
of ground nutmeg at the start of the cooking, and then stir in several
tablespoons of sour cream just before serving.

Solo Skillet Beef Stew

3 to 4 ounces of lean beef sliced very thin
1 cup white OR yellow onion
1 cup green bell pepper
1 medium potato, with peel intact
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon flour
2 tablespoons cooking oil
1 tablespoon butter
12 ounces of beer OR red wine.

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.

--
    Bill and Cat                                    Saint Cloud, Minnesota  

                       
Source:

rec.food.cooking, rec.food.recipes