One Pot Beef Stew
My husband and I often take turns cooking, but the rule is that the one who cooks also has to clean up. And while I love to cook, I’m not always quite so enthusiastic about having to clean up afterwards.
Enter the Dutch Oven, the lazy, er efficient chef’s best friend. Just one amazing pot from start to finish for meals that taste far more complicated than they actually are. Quite frankly, I don’t know how I managed to make it the first 34 years of my life without one. And while I do still love my crockpot, there is something about slow-cooking food in the oven that brings out so much more flavor.
This super-flavorful beef stew only takes about 20 minutes of actual hands-on prep time, followed by a few hours in the oven. The vegetables get added in the last hour of cooking so they still have a nice crunch. It is especially good served with a thick crusty bread such as this Easy Beer Bread.
Here is what you need:
3 pounds chuck roast or stew meat, cut into chunks
8 tablespoons flour
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
2 sweet onions
5-6 garlic cloves
4-6 tablespoons butter
1 8oz can tomato paste
1 12 oz can beer
6-8 cups beef broth
1 tablespoon Worcestershire
1 teaspoon ground thyme
6 whole carrots, washed
6-10 red potatoes, washed
6 stalks celery, washed
fresh parsley (optional)
Step 1: Warm Dutch oven over low heat. Preheat oven to 350 degrees. In large Ziploc bag, blend flour, salt, and pepper. Add 1/2 of meat to bag then shake until coated. Remove meat, set aside, and repeat with remaining meat.
Step 2: Chop onion and garlic; set aside.
Step 3: Heat butter in Dutch Oven over medium-high heat; sear beef chunks on all sides, then remove meat and set aside. Reduce heat to medium-low.
Step 4: Add onions to Dutch oven and sauté until softened, 4-5 minutes. Add garlic and cook until onions are golden brown, 4-5 minutes more, being sure to scrape the bottom and sides of the Dutch Oven as it cooks.
Step 5: Add tomato paste, beer, beef broth, Worcestershire, and thyme to pot; whisk well until blended.
Step 6: Add beef back to pot.
Step 7: Cover and bake at 350 degrees for 1 1/2 hours.
Step 8: Chop unpeeled carrots, potatoes, and celery into large bite-sized chunks; add to pot. Chop parsley if desired and add to pot as well. Bake for 60 minutes more until vegetables are cooked. Serve with crusty beer bread!
P.S. The 10 quart Ceramcor Dutch Oven that I use is on sale this month for $199 (normally $249), plus you can take an additional 10% off when you use promo code LIVE10WELL. It is a great deal for an awesome pot!
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Recipe: One Pot Beef Stew
Summary: A foolproof hearty meal that uses just one pot!
Ingredients
3 pounds chuck roast or stew meat, cut into chunks
8 tablespoons flour
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
2 sweet onions
5-6 garlic cloves
4-6 tablespoons butter
1 8oz can tomato paste
1 12 oz can beer
6-8 cups beef broth
1 tablespoon Worcestershire
1 teaspoon ground thyme
6 whole carrots, washed
6-10 red potatoes, washed
6 stalks celery, washed
fresh parsley
Instructions
Warm Dutch oven over low heat; preheat oven to 350 degrees. In large Ziploc bag, blend flour, salt, and pepper. Add 1/2 of meat to bag then shake until coated. Remove meat and repeat with remaining meat.
Chop onion and garlic; set aside.
Heat butter in Dutch Oven over medium-high heat; sear beef chunks on all sides, then remove meat and set aside. Reduce heat to medium-low.
Add onions to Dutch oven and sauté until softened, 4-5 minutes. Add garlic and cook until onions are golden brown, 4-5 minutes more, being sure to scrape the bottom and sides of the Dutch Oven as it cooks.
Add tomato paste, beer, beef broth, Worcestershire, and thyme to pot; whisk well until blended.
Add beef back to pot.
Cover and bake at 350 degrees for 1 1/2 hours.
Chop unpeeled carrots, potatoes, and celery into large bite-sized chunks; add to pot. Bake for 60 minutes more until vegetables are cooked. Serve with crusty beer bread!
Preparation time: 20 minute(s)
Cooking time: 2 hour(s) 30 minute(s)
Number of servings (yield): 12
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What are your favorite one-pot meals?
This post was underwritten by Ceramcor, the proud makers of Xtrema All Natural 100% Ceramic Cookware. All opinions are mine.
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