country cooker beef stew
(2 ratings)
Spending so much time outside in the gardens and maintaining a busy business on our small hobby farm, sometimes we need some hearty sustenance! This beef stew is not only a wonderful main dish for dinner, but the leftovers re-warmed for next day's lunch are pretty satisfying too! You can use a store-bought seasoning salt or create your own with pinches of the suggested ingredients I use. Best of all, using ingredients like grass-fed beef and organic or garden-grown produce, makes this a healthy and affordable dish for the entire family.
(2 ratings)
yield
4 -6
prep time
30 Min
cook time
1 Hr 35 Min
Ingredients For country cooker beef stew
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1loaf sourdough bread, warmed and sliced
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4 Tbsporganic olive oil
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3 lbbeef stew meat, cut into 1-inch pieces (preferably grass-fed beef)
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1 tspkosher salt
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2 tspseasoning salt (i use a mix of sea salt, garlic salt, onion powder, black pepper, dried oregano & red crushed pepper)
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1 tspcoarsely ground black pepper
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3 Tbsporganic butter
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1 lborganic mushrooms, sliced thick
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2 corganic yellow onions, roughly chopped
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2 corganic carrots, sliced
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1 Tbspgarlic, finely chopped
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4 Tbspflour
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4 1/2 cbeef stock
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4 Tbsptomato paste
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1 sprigfresh rosemary
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1/4 tspground allspice
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2large potatoes (organic), cut into 1 inch pieces
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1 1/2 cfrozen organic green peas, thawed
How To Make country cooker beef stew
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1Wrap a loaf of sourdough bread in foil and place in oven at 175 degrees to warm while making stew.
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2Cut mushrooms into thick slices. Carrots should be cut into 1/4-inch thick slices. -
3Cut up potatoes into 1 to 2-inch chunks.
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4In a Dutch oven over medium heat, add olive oil and enough beef cubes to cover the bottom of the pot. Season the beef in the pot with the kosher salt, your seasoning salt mixture and black pepper.
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5Use tongs to turn and brown the beef on all sides. Remove browned beef from pot and place on plate to set aside. Continue process until all beef is browned. (Add additional olive oil during browning if needed.)
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6Reduce heat to medium-low and add the butter to the pot. Stir in mushrooms and cook until browned. Add onions and carrots, and saute until the onions are softened.
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7Add garlic, and saute for about 1 minute. Sprinkle flour over all the vegetables and stir it into the mixture. Add the beef stock, tomato paste, rosemary, ground allspice, potatoes and beef. Bring mixture to a boil, then reduce heat to a low simmer. Cover the pot, and cook for 1 hour. Check simmer level and stir occasionally while cooking.
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8Remove lid, and continue to simmer pot for another 15 minutes. Pierce a few potatoes with a fork to ensure they are done. Potatoes should be very tender and slip easily off the fork. Remove bread from oven, and cut into thick slices.
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9In a separate dish, microwave the peas for 2 minutes to warm them. Remove rosemary stem from stew, and stir in warmed peas. Remove from heat. Ladle stew into bowls, and serve with slices of warm sourdough bread and butter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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