Skillet Ground Beef Stew

Skillet Ground Beef Stew 1 lb - lean ground beef 1/2 - teaspoon salt 1/2 - teaspoon pepper 2 - tablespoons all-purpose flour 1 1/2 - cups fresh mushrooms, sliced 1 - zucchini squash, cut into 1 inch pieces 1 1/2- cups beef-flavored broth 2 - teaspoons worcestershire sauce 1/3 - cup heavy whipping cream 2 - teaspoons Dijon mustard 3 - medium unpeeled Yukon gold, russet or red potatoes, cut into 1/2-inch cubes 2 - medium carrots, cut into small pieces (about 1 cup) 2 - tablespoons chopped fresh parsley 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 flour. Add mushrooms; cook 3 minutes, stirring occasionally. In small bowl, mix broth, Worcestershire sauce, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes, carrots and zucchini. 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. Eat plain or serve over brown rice.