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)
