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I've been perfecting this cast iron beef stew for years, and it's become my go-to comfort food. Rich, hearty, and packed with flavor, this one-pot meal never disappoints. Tender chunks of beef meld with root vegetables in a savory broth, creating a dish that'll warm you from the inside out. Best part? Your cast iron pot does most of the work, infusing everything with that coveted depth only iron can provide. Trust me, once you try this stew, you'll be hooked.
Ingredients for Delicious Cast Iron Beef Stew
- Beef chuck: Tender and flavorful, beef chuck becomes melt-in-your-mouth delicious when slow-cooked in this hearty stew.
- Olive oil: Used for browning the beef and sautéing the aromatics, adding richness and depth of flavor to the dish.
- Onion: Provides a savory base flavor and sweetness when cooked down, enhancing the overall taste of the stew.
- Garlic: Adds a robust and aromatic flavor to the stew, complementing the beef and vegetables beautifully.
- Beef broth: Infuses the stew with rich, meaty flavor, creating a savory broth that ties all the ingredients together.
- Carrots: Bring a touch of natural sweetness and vibrant color to the stew, adding a hint of freshness to each bite.
- Potatoes: Add heartiness and texture to the stew, soaking up the flavors of the broth and beef as they cook.
- Tomato paste: Provides a depth of umami flavor and a touch of acidity, enhancing the overall taste of the stew.
- Dried thyme: Offers a warm and earthy flavor, balancing the richness of the beef and adding a subtle herbaceous note.
- Dried rosemary: Infuses the stew with a pine-like aroma and a hint of citrus, elevating the overall taste profile.
Essential Tools for Making Beef Stew in a Cast Iron Pot
- Cast iron pot: Ideal for even heat distribution and long, slow cooking, perfect for tenderizing tough cuts of meat.
- Chef's knife: Essential for cutting and preparing the beef, onions, garlic, and vegetables with precision.
Cast Iron Beef Stew Recipe
A hearty and delicious beef stew cooked in a cast iron pot.
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Equipment
- Cast Iron Pot
- Wooden Spoon
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck cut into chunks
- 2 tbsp Olive Oil
- 1 large Onion chopped
- 3 cloves Garlic minced
- 4 cups Beef Broth
- 2 cups Carrots sliced
- 2 cups Potatoes diced
- 2 tbsp Tomato Paste
- 1 tsp Thyme dried
- 1 tsp Rosemary dried
- to taste Salt
- to taste Black Pepper
Instructions:
- 1. Heat olive oil in a cast iron pot over medium-high heat.
- 2. Add beef chunks and brown on all sides. Remove and set aside.
- 3. In the same pot, add onions and garlic. Sauté until softened.
- 4. Stir in tomato paste, thyme, and rosemary. Cook for 2 minutes.
- 5. Return beef to the pot. Add beef broth, carrots, and potatoes.
- 6. Bring to a boil, then reduce heat. Simmer for 2 hours or until beef is tender.
- 7. Season with salt and black pepper to taste. Serve hot.
Notes:
For a thicker stew, you can add a slurry of cornstarch and water during the last 10 minutes of cooking.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 60mgIron: 4mg
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Tips for Making Beef Stew Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the beef stew as directed, but do not add the potatoes.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew and add the diced potatoes. Cook until the potatoes are tender.
Freezing Instructions
- Cool the beef stew completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop until warmed through.
When making this beef stew, try adding a splash of red wine vinegar towards the end of cooking to enhance the flavors and add a subtle tanginess to the dish.
Frequently Asked Questions About Cooking Beef Stew in Cast Iron
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute beef with lamb, pork, or even chicken for a different flavor profile.
How can I make this stew vegetarian?
To make this stew vegetarian, you can replace the beef with mushrooms or tofu and use vegetable broth instead of beef broth.
Can I cook this stew in a regular pot instead of a cast iron one?
Yes, you can use a regular pot if you don't have a cast iron one. Just adjust the cooking time as needed.
How long can I store leftovers of this stew?
You can store leftovers of this stew in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this stew?
Yes, you can freeze this stew. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months.
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