Cozy Beef Stew | One Pot Meal

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)

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