No…I haven’t completely fallen off the bandwagon. I just got sidetracked with a little thing called H1N1 and pneumonia. The husband is still recovering, but we’re finally on the road to health again. Needless to say, there hasn’t been a whole lot of cooking as of late, but that’s about to change. As the snow continues to fall and temperatures begin to plummet, the word comfort food comes to mind. Something that warms the chill in our bones. A good hearty stew can cure the chilliest of days and provide comfort when feeling under the weather. This recipe couldn’t be easier, and it uses one of my favorite cooking accessories: a dutch oven. A versatile, fundamental piece in every kitchen, the dutch oven not only allows for even heat, but also can be used on and in the stove. There are all different brands, from the cultural icon of La Creuset to Martha Stewart to the Sams Club special. A dutch oven is a functional accessory, and can fit into any budget…and is worth every penny. I highly recommend adding it to your kitchen must-haves. If you do not own a dutch oven, no worries. You could use any pot that transfers from stove top to oven.
The recipe has few ingredients, but is full of flavor. Most stews are typically beef based but this version is tomato based, and every bite is delicious. I adapted this recipe from Martha Stewart’s EveryDay.
Note: I apologize that there is no photo of the stew. My father would be appalled at my inability to take a good photo. Perhaps I need to stop using my iPhone camera. Or perhaps he needs to give me a refresher on photography 101. Either way, I vow to include photos and do a better job of taking them.
1.5 lbs of beef stew meat
1/4 cup of oat flour (for those who aren’t gluten free, use all purpose flour)
2 14.5 ounce cans of diced tomatoes, or fire roasted tomatoes
3 cups of water
1/2 cup of red wine
1 bay leaf
Salt and Pepper
1 lb of potatoes, cut into about 1-inch pieces
2 carrots, pealed, chopped
2 celery stalks, chopped
Preheat the oven to 375 degrees. In a large pot, toss beef with flour. Stir in tomatoes, onion, bay leaf, salt, pepper, water and red wine. Bring to a boil and immediately transfer to oven. Cook for 1 hour. Stir in potatoes, celery, and carrots and cook until tender, about 1 hour. (Note: If the stew seems to thick, add another 1/2 cup of water before returning to oven)
Serve with a piece of crusty bread/garlic bread and a glass of red wine.