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Recipe for family meals :

Solo Skillet Beef Stew

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. Bill says that if you have any questions feel free to email him - click here or if you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me. An interesting variation is to add sliced mushrooms and a half teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving".


3 to 4 ounces of lean beef sliced very thin
1 cup white or yellow onion
1 cup green bell pepper
1 medium potato, with peel intact
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon flour
2 tablespoons cooking oil
1 tablespoon butter
12 ounces of beer or red wine


  • Cut the onion, green bell pepper and potato into 1/2 inch pieces.
  • Heat the oil in a large skillet, add butter and then saute the onion until nearly transparent. Add beef and stir until the beef if browned.
  • Add bell pepper, potato, spices, and flour. Stir and then add the liquid.
  • Cover, reduce the heat and simmer for 30 minutes. Adjust flavor as needed.
  • Serve with a green salad and bread to sop up the gravy.

Bill Hilbrich