20 Minute Hamburger Skillet Stew
Submitted by chernie1
Quick ground beef stew with tiny meatballs, carrots, potatoes, and celery in herb-spiked broth thickened with red wine and flour: hearty one-pan dinner in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minUse a melon baller to scoop lean ground beef into mini meatballs, brown them fast, then simmer with sliced veggies in beef broth seasoned with bay leaves and thyme.
A splash of red wine mixed with flour creates a silky gravy that pulls everything together in just 15 minutes of covered cooking.
It’s old-school skillet magic that feeds four people with minimal cleanup and maximum comfort.
Pro Tips
- Melon baller creates uniform tiny meatballs that cook quickly and evenly
- Shake wine and flour in a covered jar to eliminate lumps before adding to the stew
- Discard fat after browning to keep the broth clean and not greasy
Ingredients
Directions
Use melon baller and shape meat into tiny meatballs.
Brown in skillet.
Discard any fat. Stir onion into skillet and cook 1 min.
Add boiling water or broth and extract or bouillon.
Add remaining veggies, seasonings.
Cover, cook over low heat, 15 minutes until vegs are tender.
Combine wine or water and flour in covered jar.
Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins.
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