one-skillet stew


I became rather familiar with one-skillet cooking during my student years. I had to. I only had one cooking pot. The important thing to remember is the individual cooking times of the various ingredients, otherwise you risk that the vegetables are all mushy while the meat is still undercooked.

This recipe is very similar to the Beef Stew and Flemish Beef Stew recipes, but the vegetables were stewed together with the meat. Like all stews, this one will taste even better the next day!


This is what you need for 4 servings:

  • 1 ½ lbs. of chuck roast
  •  2 onions, peeled, whole
  • 4 potatoes, peeled, quartered
  • 3 carrots, peeled, sliced
  • 1 celery stalk, chopped
  • 1 bottle dark Leffe
  • 2 cups sweet peas
  • 2 tbsp. dried parsley
  • S&P
  • Optional:
    • tea egg with bay leaves, peppercorn, …
    • 2 cups of orange juice
Pic1: beef pot roast



Pic2: ingredients
Pic3: brown the meat
Pic4: add beer, liquid


Pic5: stew
Pic6: with fries
Pic7: more fries