Beef Stew

Beef Stew 

I love having a stew in the fall! I might be pushing it since it will be 75 degrees today. That is okay, I am in the fall spirit!

Feel free to change this recipe to what you have in your fridge. I use a cast iron skillet in this recipe.  I believe everyone should invest in a cast iron skillet and a nice Le Creuset Pot.  I know it sounds scary to cook in and clean but if you use them correct way, you will be surprised at how easy it to clean them! For this recipe I am using a 12-inch cast iron skillet.


Ingredients:

• 2 tbs evoo (extra virgin olive oil)
• 2 lbs chuck steak, cubed
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• 4 large carrots, peeled and cut into 1-inch pieces
• 4 celery stalks, cut into 1-inch pieces
• 2 cups mushrooms 
• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes or 3 cups sweet potatoes chopped and cut into 1-inch cubes. 
• 2 cups chicken broth (preferably homemade)
• 1/2 cup white wine 
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 tsp dried oregano
• fresh ground black pepper and salt, to taste

Heat 2 tbs of oil in cast iron skillet over medium flame. Add meat to skillet and brown evenly on all sides, for approximately 12 minutes. Remove from skillet and place in your slow cooker.  

Add the onion, and garlic to your cast iron skillet. Saute for five minutes.

 Toss in carrots, mushrooms, celery, and squash (or sweet potatoes) and saute for 5-7 additional minutes. 

(next part is very important to help clean your skillet)

Poor in your white wine and scrape all the little burnt bits off of your skillet. Poor everything into your slow cooker. Wipe your cast iron skillet clean and BAM your skillet is spotless! Don't wash it.  Just make sure it is wiped clean. 

Pour broth into your slow cooker. Add oregano, salt and pepper and mix everything together in your slow cooker.  Place your rosemary and bay leaf on top of your stew.  Cook on low for 8 hours or until meat is tender.  

Happy Thursday Everyone!