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Heartwarming Beef Stew Skillet

Yield 4 servings (1 1/2 cups each)


  • 1 tablespoon Pure Wesson Vegetable Oil
  • 1 pound boneless beef sirloin steak, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 envelopes (.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 package (16 oz each) frozen stew vegetables, thawed

How to Make It

  1. Hands On: 20 minutes
    Total: 30 minutes

    Heat oil in large skillet over medium-high heat. Sprinkle steak evenly with salt and pepper. Add to skillet, in batches if necessary; cook until steak cubes are no longer pink in centers, stirring occasionally. Remove from skillet; cover to keep warm.

    Add gravy mix and water to same skillet; stir until well blended. Add tomatoes with their liquid, the Worcestershire sauce and vegetables; mix well. Bring to a boil, stirring occasionally.

    Stir in steak. Reduce heat to low; cover skillet with lid. Cook 10 minutes, or until vegetables are tender, stirring occasionally.