It may still be summer, but for the past week or so I’ve been craving beef stew. Yesterday’s cool, rainy weather was the perfect excuse to make this winter meal. I have been so excited to use my new dutch oven that I received at my bridal shower {especially because I am on vacation this week too}. I’ve made this stew in the slow cooker, but since I was going to be home and could keep my eye on the stove, I went for the dutch oven. I am still learning about different cuts of beef use. For this recipe I went with cubed stew beef.  I have used this recipe from NYT Cooking  as my starting point, but make it my own with the changes below.

Exclusions:

Bay Leaf

Large carrots

Large baking potatoes

All purpose flour

Additions:

Gluten-free flour

String beans

Baby golden potatoes, quartered

Baby carrots, cut in thirds

Tomato Paste

Worcestershire Sauce

Garlic powder

Herbs de Provence

Dried basil

Dried oregano

Changes to instructions/preparations.

Step 1: Add salt, pepper, garlic powder and herbs de provence (1/4 teaspoon each) to flour to coat beef. After browning meat allow excess oil to drain off on paper towel.

Step : Using the same pan or dutch oven sautee onion then add wine, vinegar, a heaping tablespoon of tomato paste and a few dashes of Worcestershire.

Step 3: Add carrots, potatoes, string beans and meat to dutch oven. Season with dried basil and oregano to taste (I used approximately 2 teaspoons of each)