Name: Easter Beef & Veggie Skillet
Ingredients: 1.5 lbs Beef Stew Meat: Cut into 1-inch cubes, providing a hearty and flavorful base for the skillet.; 1 tbsp Olive Oil: For sautéing and browning, adding healthy fats and enhancing flavor.; 1 large Yellow Onion: Chopped, contributing sweetness and aromatic depth to the dish.; 2 cloves Garlic: Minced, adding a pungent and savory note that complements the beef and vegetables.; 1 lb Baby Potatoes: Halved or quartered if large, offering creamy texture and wholesome carbohydrates.; 1 lb Asparagus: Trimmed and cut into 2-inch pieces, providing a fresh, spring-like flavor and vibrant green color.; 1 cup Frozen Peas: Adding a touch of sweetness and vibrant green, easily incorporated for convenience.; 2 medium Carrots: Peeled and sliced into rounds, contributing sweetness, color, and essential nutrients.; 1 Red Bell Pepper: Cored, seeded, and chopped, adding sweetness, crunch, and vibrant color.; 1 Yellow Bell Pepper: Cored, seeded, and chopped, complementing the red pepper with sweetness and visual appeal.; 1 cup Beef Broth: Low sodium, providing moisture and enriching the savory flavors of the skillet.; 2 tbsp Dijon Mustard: Adding a tangy and slightly spicy depth of flavor that balances the richness of the beef.; 1 tbsp Worcestershire Sauce: Enhancing the umami and savory notes of the beef and sauce.; 1 tsp Dried Thyme: Providing an earthy and aromatic herb flavor that complements beef and vegetables.; 1 tsp Dried Rosemary: Adding a piney and fragrant herb note that pairs beautifully with beef and thyme.; Salt: To taste, enhancing and balancing all the flavors in the skillet.; Black Pepper: Freshly ground, to taste, adding a pungent spice and enhancing overall flavor.; Fresh Parsley: Chopped, for garnish, adding freshness and a bright, herbaceous finish.

Ingredients

Scale

1.5 lbs Beef Stew Meat: Cut into 1-inch cubes, providing a hearty and flavorful base for the skillet.
1 tbsp Olive Oil: For sautéing and browning, adding healthy fats and enhancing flavor.
1 large Yellow Onion: Chopped, contributing sweetness and aromatic depth to the dish.
2 cloves Garlic: Minced, adding a pungent and savory note that complements the beef and vegetables.
1 lb Baby Potatoes: Halved or quartered if large, offering creamy texture and wholesome carbohydrates.
1 lb Asparagus: Trimmed and cut into 2-inch pieces, providing a fresh, spring-like flavor and vibrant green color.
1 cup Frozen Peas: Adding a touch of sweetness and vibrant green, easily incorporated for convenience.
2 medium Carrots: Peeled and sliced into rounds, contributing sweetness, color, and essential nutrients.
1 Red Bell Pepper: Cored, seeded, and chopped, adding sweetness, crunch, and vibrant color.
1 Yellow Bell Pepper: Cored, seeded, and chopped, complementing the red pepper with sweetness and visual appeal.
1 cup Beef Broth: Low sodium, providing moisture and enriching the savory flavors of the skillet.
2 tbsp Dijon Mustard: Adding a tangy and slightly spicy depth of flavor that balances the richness of the beef.
1 tbsp Worcestershire Sauce: Enhancing the umami and savory notes of the beef and sauce.
1 tsp Dried Thyme: Providing an earthy and aromatic herb flavor that complements beef and vegetables.
1 tsp Dried Rosemary: Adding a piney and fragrant herb note that pairs beautifully with beef and thyme.
Salt: To taste, enhancing and balancing all the flavors in the skillet.
Black Pepper: Freshly ground, to taste, adding a pungent spice and enhancing overall flavor.
Fresh Parsley: Chopped, for garnish, adding freshness and a bright, herbaceous finish.

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Instructions

Prepare the Beef: Pat the beef stew meat dry with paper towels. This step is crucial for achieving a good sear and browning, which enhances the flavor of the beef. Season the beef generously with salt and pepper.
Sear the Beef: Heat olive oil in a large skillet (preferably cast iron or oven-safe) over medium-high heat. Once the oil is hot and shimmering, add the beef cubes in a single layer, being careful not to overcrowd the pan. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Browning the beef creates a flavorful crust and seals in the juices. Work in batches if necessary to avoid overcrowding. Remove the seared beef from the skillet and set aside.
Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning and ensure even cooking. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Add Potatoes and Carrots: Add the halved or quartered baby potatoes and sliced carrots to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the potatoes are slightly softened and beginning to brown around the edges. This step helps to cook the denser vegetables before adding the quicker-cooking ones.
Incorporate Bell Peppers and Asparagus: Add the chopped red and yellow bell peppers to the skillet and cook for another 5 minutes, stirring occasionally, until they are slightly softened but still crisp-tender. Then, add the asparagus pieces and cook for an additional 3-5 minutes, until they turn bright green and are crisp-tender.
Deglaze and Simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the skillet – these browned bits, known as fond, are packed with flavor and will enhance the sauce. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a simmer.
Return Beef and Finish Cooking: Return the seared beef to the skillet, nestling it among the vegetables. Reduce the heat to low, cover the skillet, and let it simmer gently for about 15-20 minutes, or until the beef is tender and cooked through, and the vegetables are tender-crisp. If you prefer a thicker sauce, you can remove the lid during the last 5 minutes of simmering to allow some of the liquid to evaporate.
Add Peas and Herbs: Stir in the frozen peas during the last 2-3 minutes of cooking, allowing them to heat through. Stir in the dried thyme and dried rosemary. Taste and adjust seasoning with salt and pepper as needed.
Serve: Garnish the Easter Beef & Veggie Skillet with freshly chopped parsley. Serve hot, directly from the skillet for a rustic presentation, or portion onto plates.

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 20g
Protein: 35g