Ingredients:
1 lb lean (at least 80%) ground beef
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 tablespoons all-purpose flour
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 1⁄2 cups beef broth
1⁄3 cup whipping cream
4 teaspoons Dijon mustard
1 lb unpeeled Yukon Gold or red potatoes, cut into 1⁄2-inch cubes (3 medium)
2 medium carrots, thinly sliced (1 cup)
2 tablespoons chopped fresh parsley

Method:
1 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper and fl our. Add mushrooms; cook 3 minutes, stirring occasionally.

2 In small bowl, mix broth, whipping cream and mustard with whisk. Add to beef mixture. Stir in potatoes and carrots.

3 Reduce heat to medium-low; cover and cook 15 minutes or until vegetables are tender and sauce is slightly thickened. Sprinkle with parsley.

Skillet ground beef stew recipe