When the temperatures are dropping there is nothing more comforting than a hearty beef stew. The real beauty of stew (in my opinion) is the uninterrupted cooking process. Mix all the ingredients together, into the oven and a few hours later dinner is served. Easy peasy lemon squeezy!
So yes into the oven. This is not a slow cooker recipe. But I’m sure it could be adapted… Really I’m not all that sure as this girl does not believe in slow cookers. I know people love them but I really do not see the attraction. Anything that can be done in a slow cooker can be accomplished in my pretty Le Creuset dutch oven and timer on the stove. This is a great frustration to my dear hubby who has some weird fixation on how great slow cookers are… It’s been a 4 year long conversation. Poor T. I just don’t give in easily! Lots of friends have and love their slow cookers, but I
like love my dutch oven. I really am an 80 year old grandma at heart, who doesn’t want some new contraption messing up my cooking 😉
But I digress I will end my slow cooker rant there and focus on my tasty beef stew recipe.
This easy stew recipe is a real life saver this time of year with holiday parties kicking off, shopping, visiting, and in my case outdoor Sunday afternoon football games. After sitting outside for a few hours coming home to this amazing smelling stew was the perfect warm up!! I adapted the recipe from Jamie Oliver’s Jools Beef Stew with lots of vegetables and tender beef this stew is a fresh take on some more traditional recipes. It is my new go to recipe for beef stew. The addition of butternut squash breaks down into the sauce, making it flavorful, thick and rich. Finishing the stew with fresh lemon vest and rosemary really brightens the dish and delights your senses.
While it may seem like a lot of prep I managed to get this stew together and in the oven in 30 minutes, that included chopping the meat and all the vegetables. Amazing how motivating making it to kick off on time can be! Resist the urge to the brown the meat, the recipe does not need it and you will save yourself valuable minutes. I did have a little hiccup with the oven timer and my stew cooked for 5 hours (as you may notice in the photos). Maybe we were just that cold, but it was still so tasty we didn’t care. So don’t fret if your stew gets left in the oven a little bit longer than planned, it will all be okay…
- 1 small onion, chopped
- 2 parsnips, peeled and chopped
- 4 carrots, peeled and chopped
- 2½ pounds of baby potatoes
- ½ butternut squash, peeled and chopped
- 4 fresh sage leaves
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- 1 tbsp butter
- 1 clove garlic, chopped
- 1.5 kg chuck beef roast, cut into cubes
- 1 tbsp worcestershire sauce
- 1½ tbsp fresh rosemary chopped
- lemon zest
- salt and pepper
- Preheat oven to 275F.
- Heat butter in large pan over medium heat. Once hot add chopped onions and sage leaves. Cook for medium heat till onions are soft, approximately 5 minutes.
- Season the beef with salt and pepper.
- Add beef to the pan with tomato paste, stock, wine, worcestershire sauce, and garlic. Stir well, then add in chopped vegetables.
- Bring to a boil, then place in oven for 3-4 hours until the meat is tender.
- Stir in lemon vest and fresh rosemary, season with salt and pepper.
- Serve in large bowls with crusty bread.
Enjoy! Do you have a favorite stew recipe? Or strong feelings (either way) about slow cookers?
Would love to hear from you!