Skillet Ground Beef Stew

Still a few more months of cold weather here. To get you through those cold nights, how about a yummy, quick stew.

Skillet Ground Beef Stew

•1 lb lean ground beef
•1/2 teaspoon salt
•1/2 teaspoon pepper
•2 tablespoons all-purpose flour
•1 package (8 oz) sliced fresh mushrooms (about 3 cups)
•1 1/2 cups beef-flavored broth
•1/3 cup heavy whipping cream
•4 teaspoons Dijon mustard
•1 lb unpeeled Yukon Gold or red potatoes, cut into 1/2-inch cubes (3 medium)
•2 medium carrots, thinly sliced (1 cup)
•2 tablespoons chopped fresh parsley

1.In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally.

2.In small bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and carrots.

3.Reduce heat to medium-low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. If the sauce is too thin at the end of the cooking process, increase the heat to medium-high and cook uncovered another few minutes until the liquid reduces and is slightly thickened. Sprinkle with parsley.
Serves 4-5

Recipe adapted from Real Mom Kitchen