Imagine walking into your kitchen, the aroma of a hearty beef stew wafting through the air, instantly warming your soul and tantalizing your taste buds. This "Beef Stew in Clay Pot" recipe is not just a meal; it's a comforting experience that brings family and friends together around the dinner table. With tender chunks of beef, hearty vegetables, and a rich broth, this dish is sure to become a favorite in your household. Ready to dive into a culinary adventure that promises both flavor and nostalgia? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into cubes
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your clay pot is ready for slow cooking.
- Prepare the beef chuck by cutting it into uniform cubes, about 1 to
- 5 inches in size. This will help the meat cook evenly.
- In a large mixing bowl, season the beef cubes generously with salt and pepper. This will enhance the flavor of the meat as it cooks.
- In a large skillet over medium-high heat, add a tablespoon of oil. Once hot, sear the beef cubes in batches until browned on all sides, about 5-7 minutes per batch. This step adds depth of flavor to the stew.
- As the beef is searing, prepare the vegetables. Peel and dice the potatoes into bite-sized pieces, slice the carrots, and chop the onion.
- Once all the beef is browned, transfer it to the clay pot. Add the diced potatoes, sliced carrots, and chopped onion to the pot.
- In the same skillet used for browning the beef, add the tomato paste and cook for 1-2 minutes, stirring to combine with the remaining juices in the pan. This will help to create a rich base for the stew.
- Pour the beef broth into the skillet, scraping the bottom to release any browned bits. Bring the mixture to a simmer, then pour it over the meat and vegetables in the clay pot.
- Add the dried rosemary to the clay pot, stirring gently to combine all the ingredients.
- Cover the clay pot with its lid and place it in the preheated oven. Allow the stew to cook for 2 hours, checking occasionally to ensure it is simmering gently.
- After 2 hours, carefully remove the clay pot from the oven. Check the beef for tenderness; it should be fork-tender. If not, cover and return to the oven for an additional 30 minutes.
- Once the stew is ready, taste and adjust seasoning with additional salt and pepper as needed.
- Serve the beef stew hot, garnished with fresh herbs if desired. Enjoy with crusty bread or over rice for a hearty meal.
Tips
- Choose the Right Cut of Beef: Opt for beef chuck for the best results; it becomes incredibly tender during slow cooking, making your stew melt-in-your-mouth delicious.
- Sear for Flavor: Don’t skip the searing step! Browning the beef cubes before adding them to the pot develops a deep, rich flavor that elevates your stew.
- Uniform Vegetable Sizes: Cut your vegetables into similar sizes to ensure they cook evenly. This will help maintain the texture and presentation of your stew.
- Layering Ingredients: When adding ingredients to the clay pot, layer them rather than mixing. This allows the flavors to meld beautifully as they cook.
- Adjust Seasoning: Taste your stew before serving and adjust the seasoning as needed. A little extra salt or pepper can make a world of difference!
- Serve with Accompaniments: Pair your stew with crusty bread or serve it over rice to soak up the delicious broth.
- Let It Rest: If you have time, let the stew sit for a few minutes after cooking. This allows the flavors to settle and enhances the overall taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 110mg
