Skillet Beef Stew

This was an attempt to use up leftover roast beef.  I took this recipe from Real Mom Kitchen and tweaked it to what I had and it turned out awesome. John didn't love the sweet potatoes in it, but he doesn't really like much of anything, anyway! :)

• 2 cups chopped leftover roast beef
• 2 tbsp butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups  beef-flavored broth
• 1/3 cup heavy whipping cream (I just used milk)
• 4 teaspoons Dijon mustard (or 2 tsp. ground mustard)
• 1 lb peeled, diced sweet potatoes (not yams. They are not orange on the inside, they are white.)
• 2 medium carrots, thinly sliced (1 cup)
• 2 tablespoons chopped fresh parsley

1. In 12-inch nonstick skillet,melt butter. Add onion and garlic and saute until soft. Add carrots and cook for 3 minutes. (To speed things up, place chopped potatoes in bowl with about 1/4 water.  Cook in microwave 3-5 minutes) Stir in salt, pepper and flour. 
2. In small bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and roast beef.
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.