Yesterday was meant to be a comfort food in the crockpot kind of day (ie. I had an evening client and didn't want to make the evening any busier by having to cook at supper time). However, things don't always go exactly how I plan! So, I never got around to making supper in the morning, but I still wanted that cooked-all-day tenderness and flavor in my stew so I opted to make it in my beautiful Kitchen Aid cast iron dutch oven that I received from CSN. The 4.5 quart size was perfect to make stew for the 4 of us.
Here's the step-by-step to make the best stew in a hurry (and tastes like it took all day to make)!
1. Heat 2 tbsp olive oil over medium heat.
2. Dredge beef cubes in flour, salt and freshly ground pepper (I always use freshly ground! So much more flavor.)
4. Mince 3-4 cloves of garlic.
5. Dice an onion, 3 carrots, 2 celery stalks.
6. Remove meat from dutch oven. I placed it on the upside down lid. Why dirty another dish if you don't have to??
7. Throw the carrots, onion, celery and garlic into the dutch oven. Using a wooden spoon, scrape all the tasty bits off the bottom of the pot. Cook until veggies are nicely softened and slightly browned.
9. Place in the oven with the lid on for about an hour at 350°. The entire dutch oven, including the lid is oven proof, and the entire thing gets very hot so be sure to use pot holders, or in my case a clean dish cloth.
Because of the lovely enamelware coating, this pot is very easy to clean. I just soak it for awhile in warm water with a bit of dish soap and all of the food just wipes right off. I love having a dutch oven that coordinates with my kitchen and would like to get the larger size as well as it would be better for when we have people over for dinner.
Have a great Tuesday!