Clay Pot Beef Stew Recipe
Description
Clay pot beef stew is a classic dish that has been around for centuries. It's a comfort food that's simple to make and incredibly flavorful. The beef is cooked in a clay pot with a variety of vegetables, herbs, and spices. The clay pot helps to keep the stew from drying out, and the flavors blend together beautifully. The stew is hearty and filling, and can be enjoyed any time of year.
Prep time
This stew takes about 30 minutes to prepare the ingredients and an additional two hours to cook.
Cook Time
The stew will take approximately two hours to cook in a clay pot on the stovetop.
Ingredients
For the stew: -2 pounds of beef, cut into cubes -2 tablespoons of olive oil -1 onion, chopped -2 cloves of garlic, minced -2 carrots, diced -2 stalks of celery, diced -1 teaspoon of dried thyme -1 teaspoon of dried oregano -1 teaspoon of dried rosemary -1 bay leaf -2 cups of beef broth -1 cup of red wine -1 (14.5-ounce) can of diced tomatoes -2 tablespoons of tomato paste -1 tablespoon of Worcestershire sauce -Salt and pepper, to taste For the garnish: -1/4 cup of chopped fresh parsley -1/4 cup of grated Parmesan cheese
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. 2. Heat the olive oil in a large clay pot over medium-high heat. Add the beef and season with salt and pepper. Cook until the beef is browned and cooked through, about 8 minutes. 3. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes. 4. Add the thyme, oregano, rosemary, and bay leaf. Stir to combine. 5. Add the beef broth, red wine, tomatoes, tomato paste, and Worcestershire sauce. Stir to combine. 6. Cover the pot with the lid and transfer to the oven. Bake for 1 hour and 30 minutes. 7. Remove the pot from the oven and let it cool for 10 minutes. 8. Serve the stew with fresh parsley and Parmesan cheese. Enjoy!
Equipment
The equipment needed to make this stew is a large clay pot, a cutting board, a sharp knife, a wooden spoon, and measuring cups and spoons.
Notes
The stew can be made in advance and reheated, or frozen for up to three months. You can substitute the beef with chicken, pork, or lamb. You can also add potatoes, mushrooms, or other vegetables to the stew.
Nutrition: Per Serving
Calories: 350 Fat: 12 g Carbohydrates: 10 g Protein: 35 g Sodium: 450 mg
Recipe Tips
When cooking the beef, make sure to brown it well on all sides. This will help to lock in the flavor and prevent it from drying out. If you are using a different type of pot, you may need to adjust the cooking time. If the stew becomes too thick, you can thin it out with a bit of beef broth or water. For a richer flavor, you can add a tablespoon of butter at the end. You can also add a splash of Worcestershire sauce or a bit of red wine vinegar for a bit of zing. This stew is delicious served with mashed potatoes, rice, or crusty bread.
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