One Pot Beef Stew |Cooking With Amanda

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.

During the last hour of simmering I like to make honey cornbread muffins or some Red Lobster biscuits in the oven to serve alongside of the stew.

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.

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One Pot Beef Stew Recipe

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Ingredients

1 tablespoon grapeseed oil
2 pounds lean beef stew meat
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
2 cloves garlic
5 carrots, peeled and sliced
4 parsnips, peeled and sliced
4 stalks celeries, diced
1 onion, diced
3 white potatoes, peeled and cut into 1 to 2 inch pieces
1 bay leaf
14 ounces canned diced tomatoes, with liquid
14 ounces beef broth
2 tablespoons fresh parsley
1 cup frozen green peas

Directions

In a large cast iron French oven, add 1 tablespoon of grapeseed oil. Heat the pot to medium-high heat and add in the lean stew meat.
Season the meat with salt and pepper. Sear beef with lid on half the time for 10 minutes. Then sprinkle flour on the beef.
Mix and add in the tomato paste, Worcestershire sauce and whole garlic cloves.
Mix well for 1 minute then add the diced tomatoes and beef broth.
Mix well, bring to a boil then reduce to medium-low heat. Cook for one hour, mixing occasionally.
After the beef has been simmering for an hour add in the carrots, parsnips, celery, onion, and potatoes. Mix well and add in 1 bay leaf.
Cook on medium-low heat for 1 additional hour (mixing occasionally).
Add 2 tablespoons fresh parsley and 1 cup of frozen peas, mix well and cook for 10 additional minutes with the lid on. Serve and enjoy.