Oven Beef Stew

Name: Oven Beef Stew | Lodge Cast Iron
Prep time: 10 min
Cook time: 4 h
Yield: 6 - 8
Ingredients: 2 ½ of pounds beef stew meat, cut into chunks; 6 of carrots, chopped; 3 of medium onions, quartered; 5 of medium potatoes, quartered; 1, of 10-ounce package frozen peas; 2 of bay leaves; 2 of beef bouillon cubes; 1 tablespoon of sugar; 1 tablespoon of salt; of Dash of dried thyme; of Freshly ground black pepper; ¼ cup of cornstarch; 2, of 28-ounce cans whole tomatoes (with their juice); 1 cup of red wine or water

Sarah "Pat" Kirkwood Lodge | September 7, 2016

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen. A recipe can't be more simple or delicious than this. The beef in this stew is slowly braised along with vegetables and spices to create tender meat and a flavorful broth.

Level

Beginner

Prep Time

10-15 minutes

Cook Time

4-5 hours

Serves

6-8

Cook it With Our

5 Quart Cast Iron Dutch Oven

Ingredients

2 ½ pounds beef stew meat, cut into chunks
6 carrots, chopped
3 medium onions, quartered
5 medium potatoes, quartered
1, 10-ounce package frozen peas
2 bay leaves
2 beef bouillon cubes
1 tablespoon sugar
1 tablespoon salt
Dash of dried thyme
Freshly ground black pepper
¼ cup cornstarch
2, 28-ounce cans whole tomatoes (with their juice)
1 cup red wine or water

Directions

Preheat the oven to 275 degrees Fahrenheit. (If you want to cut the cooking time down a bit, raise the oven temperature to 300 degrees Fahrenheit.)
Layer the ingredients in a 5 Quart Cast Iron Dutch Oven in the order they are listed. Cover and cook for 4-5 hours, stirring once or twice.

Contributed By: Sarah "Pat" Kirkwood Lodge

Sarah Lodge is the mother of Henry Lodge, CEO of Lodge Manufacturing.

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