SKILLET BEEF STEW
1 1/2 lbs. round steak, -inch thick 1 can (10 1/2 oz.) cream of mushroom soup 1 tbsp. Worcestershire sauce 1 large onion, quartered 6 medium potatoes, cubed 6 large carrots, cut in pieces Salt and pepper
Trim visible fat. Cut meat into 1 1/2 inch cubes. Preheat skillet over medium heat. Add meat and brown all sides. Add soup, Worcestershire sauce and vegetables; stir and cover. Once vapor seal is reached turn heat to low and cook for 1 1/2 hours or until meat and vegetables are tender. Season to taste.