Heartwarming Beef Stew Skillet

4 of 5
(30 ratings)
Total Time
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Tender beef sirloin steak and vegetables in a creamy tomato gravy

  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pound boneless beef sirloin steak, cut into 1-inch pieces
  • 1/8 teaspoon ground black pepper
  • 2 pkgs (0.87 oz each) brown gravy mix
  • 2 cups cold water
  • 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 pkg (20 oz each) frozen vegetables for stew, thawed

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  1. Heat oil in large skillet over medium-high heat. Sprinkle steak with pepper. Add to skillet; cook until steak is browned, stirring occasionally. Remove from skillet; cover to keep warm.
  2. Add gravy mix and water to skillet; stir until well blended. Add undrained tomatoes, Worcestershire sauce and vegetables; mix well. Bring to a boil, stirring occasionally.
  3. Stir in steak. Reduce heat to low; cover skillet. Cook 10 minutes or until vegetables are tender, stirring occasionally.
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Nutrition Information
Calories: 341 View complete nutrition information
Reviews (13)

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Overall Rating

Renzie November 04, 2014

Very good idea to make it in a skillet. Needs an onion and some garlic to add a little more flavor, and try adding a small amount of teriyaki sauce -- makes it taste great! I think the tomato should be optional only for those who like them in beef stew.

Anonymous March 31, 2014

I am so disappointed. There isn't much flavor. I just finished making it and am embarrassed to serve it. I wonder what the family will say. I even used real potatoes and carrots. The meat has no flavor. Don't know what I did wrong.

kycurlin January 15, 2014

agree that the tomatoes made it taste funny, and way too salty. If I ever make it again, which I won't, I would leave those out and add some beef broth. No one ate more than a taste.

Miss July 20, 2012

Very good, quick and SO easy!

karen January 23, 2012

My husband loves this. It is so easy!!

crazy cook December 23, 2011

Very quick weeknight meal. Could work in a crock pot too