I love beef stew and have been making it in my Crock Pot for many years because it was so easy to throw everything together in the morning and let it do it’s thing all day. But, I recently made it in my Lodge Dutch Oven and all I can say is, “Why haven’t I been doing this all along?!”  It was so much better!  It has a nice, thick gravy, and the flavors really do meld better.  I’m pretty sure that I will be making it this way from now on.  In fact, I made it again and decided to share my recipe with you. Unfortunately, I didn’t think to take pictures throughout the process.  But, beef stew is super easy and can be ready in about an hour for dinner.  Especially, if  you keep all the ingredients on hand in your pantry.

Beef Stew (made in a cast iron dutch oven)

1 lb stew beef

4 medium-sized Russet potatoes, peeled & cubed (can also use red or gold potatoes – leave peel on, if you do)

2-3 medium-sized carrots, washed & sliced (I do not peel my carrots since most of the nutrients lie just beneath the surface of the carrot.)

1/2 cup each of dehydrated peas & corn (I have used frozen, too)

1 medium onion, chopped

1 Tbs.garlic – minced, optional

approx. 1 cup flour

salt & pepper to taste

1 tsp. garlic powder, optional

1 Tbs. smoked paprika, optional

Place flour, salt, pepper, garlic powder, & smoked paprika in a bowl – mix well.

Next, I cut my stew beef into smaller pieces (mostly just cut the pieces in half).  This lets the meat distribute better in the stew, and it makes it feel like you have more meat. Place meat into the flour mixture and coat meat thoroughly.

Add enough oil to cover the bottom of the dutch oven.  I used lard, but you can use a combination of olive oil and butter, too.  Once hot, add meat and brown.

Once your meat has browned, add onion and cook until translucent, about 5 minutes.  Add enough hot water to fill dutch oven about half way. Add remaining ingredients, including a bit more salt and pepper.  Finish filling dutch oven with water.  Bring everything to a boil, then reduce heat to medium-low.  Cover and continue cooking until potatoes are fork tender.  Serve with fresh, hot, homemade biscuits & enjoy!

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