A lot of stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Here, you first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef is perfectly tender—all that’s left is to stir in some frozen peas for a little freshness and color.
For a delicious Crock Pot alternative, check out our Slow Cooker Beef Stew recipe, or try one of these international beef stew recipes. And see our Ultimate Guide to Beef Stew for more tips, like the best cut of beef to use.
This Dutch oven is ideal for a wide range of uses on the stovetop and in the oven: sauté, simmer, fry, broil, braise, bake, and roast in it—and it's handsome enough to bring straight to the table too.See It ›
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...