One pot beef stew to warm your soul and stomach! Fire up the stove and make the most decadent meal you've had in a while.
I’ve made beef stew in the slow cooker before. It’s good but not great, (and if you clicked over disregard the horrid photo—it just shows you that I’m human too, and have grown a lot in my five years of blogging). Now that I stay at home to take care of my baby, I have the chance to make recipes I would normally make on the weekends during the weekday. It allows me time to let food simmer on the stovetop or even bake in the oven for hours.
I was craving beef stew and decided to give it a try on the stovetop again since I had the time. While the baby was sleeping, I peeled and chopped vegetables. Then I seared the beef in my large cast iron French oven. I added flour and a little tomato paste, Worcestershire sauce and garlic cloves, and mixed it around to make a paste of sorts.
Pour in the diced tomatoes and beef broth and let the stew simmer for one hour. Mix it well and then I added in all those glorious vegetables and simmer again for another hour. Add in the green peas and parsley at the end and dinner is ready in a little over two and a half hours.
It might seem like a long time to be cooking, but if you have stuff to do around the house just set the timer and let the stew simmer on the stovetop—your home will smell amazing.
Don’t worry if you just need to feed two of you for dinner. The leftovers are stellar the next day, and even better, you can freeze the rest. Thaw it out and just reheat and you have that same slow simmered beef stew again! I also freeze any cornbread or biscuits we might have leftover so we can have cornbread with future meals.