Let’s talk about the wonders of slow-cooking, crock-potting. It starts out as a messy concoction of sauteed ingredients and ends in a marvelous meal on the table. I love that this requires minimal effort. A crock pot makes life so much easier! Imagine all the things you could accomplish in your day while the stew quietly simmers (in my case in the oven): nap through it, get a latte, dance around.
I use nothing fancy in this stew. Just some good quality beef for stew (I used Chuck), some root vegetables and that’s it.
I don’t have a dutch oven, so I used my cast iron skillet. Half-way through, you want to give the stew a quick mix to incorporate all those lovely flavors sitting at the bottom of the pan.
Accompany the stew with some crusty bread and you’re golden!
If you’re more into visuals, check out how I make this!
- 1 lb stew beef (I used Chuck cut)
- 4 medium carrots, peeled and sliced
- 1 large russet potatoes or 2 medium sized ones, peeled and chopped in big chunks
- 1 can diced tomatoes
- 2 cups beef broth
- ½ tsp black pepper
- 3.4 tsp cayenne pepper
- Rosemary, a few sprigs
- Lemon zest and more rosemary to garnish
- Preheat you oven to 325 degrees F.
- In a cast iron skillet or a dutch oven, sautee onions for a few minutes.
- In a separate bowl, toss the beef in a tbsp of flour (this will help thicken up the stew slightly as it cooks).
- Now add the beef to the skillet and fry until brown.
- Add in the vegetables along with the diced tomatoes and beef broth to the skillet (the beef should be ¾ submerged in the broth).
- Next, add the rosemary.
- Give the skillet a good stir and let come to a boil before putting it in the oven.
- Let the stew cook for 3-4 hours or until the beef is fork-tender.
- Garnish with a sprinkling of lemon zest and freshly chopped rosemary.