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Hearty Skillet Stew

Total Time

Prep: 20 min. Cook: 35 min.


2 servings

A sweet sauce enhances the beef and vegetables in this hearty stew from Karlene Endicott of Greenwood, California. “I got the recipe from a neighbor over 38 years ago, and it’s still my husband’s favorite,” she writes.
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  • 1/2 pound beef top round steak, cut into 1/2-inch cubes
  • 1/3 cup chopped onion
  • 2 cups chopped cabbage
  • 2 medium carrots, chopped
  • 1 medium potato, cut into 1/2-inch chunks
  • 3/4 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 2 to 3 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon cold water


  1. In a large nonstick skillet coated with cooking spray, brown steak with onion. Stir in the cabbage, carrots, potato, water, soy sauce and sugar; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until meat is tender.
  2. In a small bowl, combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts

1-1/2 cups: 371 calories, 4g fat (1g saturated fat), 64mg cholesterol, 1689mg sodium, 51g carbohydrate (21g sugars, 6g fiber), 32g protein.

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