Beef & Veggie Skillet

One Pot Beef Vegetable skillet
Our FIRST stop is going to be by Roxana’s Home Baking blog where she has a delicious recipe for a Vegetable One Pot Beef Vegetable skillet!
Prep time: 30 minutes
Cook time: 1 hour
Ingredients
1 1/2 pounds stew beef
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, roughly chopped
1 carrot, roughly chopped
2-3 garlic cloves, minced
10-12 small potatoes, halved
2 cups grape tomatoes, halved
1/2 cup beef stock
1/2 cup dry red wine
10-12 pearl onions
1 teaspoon minced fresh rosemary
Instructions
Heat the oven to 350F.
Heat 2 tablespoons of olive oil in a 10″ cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with slat and pepper.
Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery ribs, carrot, potatoes and minced garlic.
Cook over medium flame for 5 minutes.
Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
Return the beef to the pot, add the pearl onions and minced rosemary.
Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
Remove from the oven and serve warm.
I would recommend marinating the beef in one of your favorite marinades overnight if possible, if not a couple of hours should be enough for the beef to absorb plenty of flavor!
Please click on the picture if you want a step by step guide with pictures!

I found this great recipe for a One Pot Beef Vegetable skillet on Roxana’s Home Baking blog! This takes a little more time to make, but it’s well worth it. I would also use some Flavor God seasoning on the meat!

Beef & Veggie Skillet
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Beef & Veggie Skillet
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat the oven to 350F.
  2. Heat 2 tbs of olive oil in a 10" cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with salt and pepper.
  3. Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery, carrot, potatoes, and minced garlic.
  4. Cook over medium for 5 minutes.
  5. Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
  6. Return the beef to the pot, add the pearl onions and minced rosemary.
  7. Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
  8. After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
  9. Remove from the oven and serve warm.
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