My sister gave me a dutch oven for Christmas. Not the kind where someone holds you under the blanket, but a real cast iron pot. I had admired hers as she was making no-knead bread in it. “So many things I could use that for,” I thought to myself. Much more old-school than my crock pot.
It is fantastic. It came pre-seasoned, it is large, heavy, and perfect for braising. I ordered some organic beef for the sole purpose of making a hearty beef stew in my new pot. My husband, JK, claims beef stew brings him back to his childhood. It does have that down-home feeling to it. Plus, who can resist making a one pot meal when there are so many other things to do, like keeping your child from constantly unloading the garbage can on to the floor?
We had some wonderful organic beef delievered from Irv & Shelly’s Fresh Picks. It was the perfect time to use it.
I went to one of my favorite magazines, Cooking Light, for some guidance. See, I have never actually made beef stew, so I wasn’t quite sure what the base liquid was actually supposed to be. Plus, concurrent with our New Year way to eat, the dish is lighter than most recipes. Or at least that’s what they claim.
We both really enjoyed our meal. Enough for JK to have seconds. Always a good sign.
You can find the recipe here. It says to serve it over mashed potatoes, but I just roasted up some fingerlings and added them for the last 10 minutes of cooking.