During the cold winter months I have a serious love for soups, stews and all things warm. Given that we live in Minnesota and are having a typical January week I had been craving a hearty made from scratch beef stew. I came across one in Everyday Food (Side note, I am so sad that this is going away as a monthly magazine! I often found so many recipes in it.)
This was a good Sunday afternoon thing to make. After cleaning up the house we threw all the ingredients into a big dutch oven and let it slowly cook for 2 hours. Our house smelled so good! There was only one dish to clean and we had enough leftovers for lunch the next day.
Seeing the inside of our big pot all brown and full of baked on goodness makes me so happy. It comes clean every time but that sight just makes me think of really delicious food.
Beef Stew
Prep Time: 10 Minutes
Cook Time: 2 Hours
Keywords: soup/stew beef
6040117Ingredients (Serves 4)
- 1 1/2 pounds beef stew meat
- 1/4 cup all-purpose flour
- 2 cans (14.5 ounces each) diced tomatoes with green chiles
- Salt/Pepper
- 8-10 small potatoes cut into fourths
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
Instructions
Preheat oven to 375 degrees.
In a dutch oven, toss beef with flour.
Add tomatoes, salt/pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour.
Remove from oven and stir in potatoes, place back in oven and cook for 1 hour more.
Stir in peas and carrots and let sit 10 minutes before serving.
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