Quick Skillet Stew
When I was growing up, this recipe was one of my mother's favorite ways of using up leftover roasts. Not only was it a good way to stretch a small cut of meat, but it was also quick to fix, something welcome when time was short during planting and harvesting seasons on the farm.
Ingredients
- 1 lb. roast beef
- 2 potatoes
- 2 carrots
- 1 cup beef broth
Directions
Cut roast beef into cubes. Peel potatoes and cut into cubes. Slice carrots about 1/4 inch thick. Combine in skillet with broth, simmer until potatoes and carrots are tender. Add water as necessary to keep meat and vegetables moist. Serve hot.
Like many farm standbys, skillet stews are very flexible. You can add or substitute different vegetables according to what you have on hand. For instance, your family may appreciate the addition of a chopped onion or tomato. Pork roast can be substituted for beef, although the taste tends to be somewhat milder.
Posted January 29, 2010
