One Pot Whatever


One Pot Whatever

One Pot Whatever
1 Hr 25 Min

With a name like this, you may be wondering what the mystery is. No mystery, just a hearty beefy one-skillet meal you can't go wrong serving anytime. Our One Pot Whatever may become your new go-to meal!

What You'll Need

  • 2 pounds beef (shoulder, round, or chuck steak) cut into bite-sized pieces
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 onion, cut into wedges
  • 2 celery stalks, chopped
  • 1 cup sliced mushrooms
  • 1 garlic clove, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dry red wine
  • 2 (10-1/2-ounce) cans beef broth (or bouillon)

What to Do

  1. In a large skillet, brown beef in butter.
  2. Add onion, celery, mushrooms, garlic, salt and pepper; reduce heat and simmer 15 to 20 minutes.
  3. Add wine and broth; cover and simmer 1 hour or until meat is tender.



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husband loved it. I made the broth into a gravy served it on a baked potato.

This looks really interesting! I like the mash of ingredients - it's a bit unexpected, but I bet this equates to something really, really tasty!

How would I change the recipe to cook this in a crock pot?

Hi there! If you would like to make this recipe in the slow cooker, there are a few adjustments that you'll need to make. First, brown the meat and place in slow cooker along with all other ingredients except for the mushrooms. Next, cook on LOW for 7-8 hours or HIGH for 3.5-4.5 hours. During the last hour of cooking, add the mushrooms. Enjoy!

I have used this recipe to use a odd ingredient I was given the end result was fabulous I was given cans ounces each of canned beef It smells a bit odd when you first open the can but I persevered - free beef is free beef Warmed the contents drained off the liquid reserv ing it Since the meat is fully cooked I started at step sweating the vegetables in about tablespoons of butter medium low heat in covered pan for the prescribed time When I got to step I used a fat seperator measuring cup to use the broth from the canned beef Then I made up the rest with homemade beef broth I didn 't have any wine the first time so I used more tablespoons broth tablespoon low sodium Worcesteshire sauce - I also omitted the salt The final result was very good The second time IRead More used cups of mushrooms YUM By I went through the cans of beef I was given I had come to rely on this recipe for when I forget to take some meat from the freezer to thaw For a pantry dinner it is hard to beat Canned beef is not common but can be found in some grocery stores and also at some WalMart stores A Pennsylvania company Keystone also makes canned pork which is great for quick pulled pork sandwiches - heat the meat drain off most of the juices add your favorite barbeque sauce and about cup of finely chopped onion Two cans of the pork with cups of onion and about cups of sauce fills my quart slow cooker for potlucks nicely this will give you enough for about dozen good sized sandwiches

Could I use ground beef?

Hi there! While the Test Kitchen has not made this recipe with ground beef before, we believe that it is an okay substitution. For step 3, reduce the simmering time to 25 minutes. Enjoy!

I used this as a general guideline, but did a lot of adding and substituting. That said, it's amazing. I've never had beef this tender.

My family goes crazy for this recipe. We usually put it over rice though. It is the one meal they ask for at least once a month and fight over any leftovers.

could I use pork instead of beef?

Yup, you can use pork. We suggest using pork butt or shoulder and the cook time will be the same. We do not recommend using pork tenderloin or loin.

I have a family member who is allergic to mushrooms. What could be substituted here?

You could substitute the mushrooms with carrots, or even peas. Enjoy!

Delicious and even the picky granddaughters loved it.

What can be used instead of wine?

Hello! If you'd rather not use wine, just increase the amount of beef broth or replace with water. Enjoy!

I would use beef broth.

Thus US wonderful. My son goes back for 2nds. I use wondra to thicken gravy.

This recipe has great flavor, but is swimming in broth! Definitely needs less liquid, but tastes really good. One can of broth or maybe try to thicken the broth?

You can boil the noodles right in the same pot. Noodles would soak up alot of the broth, so just add a little more broth. = ONE POT.

I would love to put the noodles in the same pot, I think they would come out very flavorful. But since the total cooking time is well over an hour, when should the noodles be added? I don't want them to turn to mush.

If you'd like to add noodles to the same pot, just go by the time on the package of the noodles you plan on using. So, if your noodle package says it needs 9 minutes to cook, you'll add your noodles in 9 minutes before the beef is done. Enjoy!

for cryin out loud! common sense tells you. for this one pot meal you sure wouldn't use a whole bunch of celery. get a beginners cook book!! CJNJ

Recipe says 2 stalks of celery not bunches

If the rice, noodles or whatever aren't cooked with the beef, this isn't a true 1 pot meal...sounds good tho...will definitely try it when I get home!

The main component of this meal is cooked in one pot. It's NOT that difficult to wash one other pot in which you cooked the noodles....REALLY ! Perhaps you should only order 'take-out' pots to wash there.

This depends on what part of the country you are from. Some say a "rib" is one piece of celery while a "stalk" is the entire bunch of celery ribs. But others say a stalk is a rib. I do not think I have ever seen a recipe where the entire "bunch" (like parsley or cilantro) of celery is used.

This recipe calls for 2 'STALKS' of celery. A 'STALK' and a 'RIB' of celery are basically the same thing. A 'BUNCH' of celery would have meant the WHOLE entire bunch which you buy in the plastic bag when you purchase celery. I hope this info will be helpful to our novice cooks.

Phantom61: There's no difference. I want to know why there are numerous recipes without pictures.

Isn't there a difference between a 'stalk' of celery and a 'Rib' of Celery ?

I think its all the same but it could be that a "rib" is one stalk.

When I give a recipe I say stalk and have always which to me is one piece not the whole bunch. Common sense is the key here.


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