Beef Stew Recipe to Warm Up Cool Nights

Le Creuset Blue

Created for the 5 1/2 qt. round French oven
Serves 8

This beef stew is certainly perfect for Christmas, but you’ll enjoy it so much you’ll make it several times throughout the year. It’s a great make-ahead meal, and the Le Creuset oven looks marvelous on the range top and buffet. Serve it with Syrah, Merlot, Cabernet Sauvignon or Zinfandel.

The preparation time is only 20 minutes, but the total cooking time is 4 hours. This is a great dish to prepare ahead of time, and the oven will warm up the house while slowly cooking the stew. Enjoy!!

 

Beef Stew Recipe to Warm Up Cool Nights

Prep time: 

Cook time: 

Total time: 

Ingredients
  • ¾ pound shallots, peeled and halved lengthwise
  • 2½ pounds beef stew meat, cut into 2-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 onions, chopped
  • 1 cup chopped celery
  • ¼ cup red wine
  • 4 cups beef stock
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ⅛ teaspoon dried marjoram
  • 3 large potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 2-inch slices
  • 1 (10-ounce) package frozen peas
Instructions
  1. Preheat oven to 375°F.
  2. Season the beef liberally with the salt and pepper. Heat the oil in the French oven over medium-high heat. Add the beef and cook, stirring as needed, until browned on all sides, about 2 minutes per side. Transfer to a plate.
  3. Discard any excess oil from the pan and return to medium-high heat. Add the onions and celery and cook until soft, about 3 minutes. Add the wine and stir, scraping the bottom and sides with a wooden spoon. Stir in the stock, thyme, rosemary and marjoram. Return the meat and any juices that have collected to the pot. Add the potatoes and carrots, then cover and bake for 3 hours. Stir in the peas and bake for 1 hour. Season to taste with salt and pepper.

Extend Your Enjoyment of Summer Vegetables!

Extend Your Enjoyment of Summer Vegetables!

Signs of Fall is definitely upon us, so take advantage of the last bounty of fresh vegetables! Check out our book collection and find and find inspirations for preserving the best vegetables of summer!

Canning and making preserves are pretty easy… You would be surprised at how great homemade jams and jellies are compared to industrial, store-bought jams.

Happy 2013!

2013_new_year_cupcakes1

Happy New Year from all of us at Cook and Craft!
THANK YOU for your support throughout 2012…
We wish you a very happy and healthy 2013.
Enjoy the season and savor the time with family and friends.

 

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Swissmar red fondue

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Swissmar Sierra 11-Piece Meat Fondue Set, Red Enameled Pot, consists of 1.6 quart enameled cast iron pot and splatter ring, 6 forks, black enameled fondue rechaud (stand), paste/gel fuel burner with a wooden base/trivet.

When the liquid inside is bubbling nicely, it’s time to dig in. For safe, cool handling, there are two wide handles as well as a removable splatter guard that fits snugly on the pot with slots for the six forks.