Savory Stove-Top Beef Stew

I definitely don't make stews enough! This dish is so easy - I mean it seriously requires very little work. The pan and stove-top do all the work, creating a hearty, heart-warming meal in one pot. One suggestIon: make sure you get the beef good and browned on all sides (the first step in the directions). Why? Because you'll create a brown layer on the bottom of the pan that gets incorporated into the savory sauce.

I love the versatility of this dish. Today I added potatoes and carrots, but tomorrow, I could use egg noodles instead of potatoes, and parsnips and rutabaga instead of carrots. Best of all, the house smells amazing...

I served this stew with my Pepper Jack Buttermilk Biscuits - the next recipe on the blog! They made the perfect partnership because the biscuits soaked up the extra sauce while adding their own kick (from the peppery cheese). Oh, and you might wonder why I added red wine vinegar to the stew (at the end). Truth is, the vinegar isn't detectable, it just heightens the flavor of the other ingredients. Try it out!

Savory Stove-Top Beef Stew

1 tablespoon olive oil
1 1/4 pounds cubed beef chuck or "beef for stew"
2 tablespoons all-purpose flour
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups beef broth
2 tablespoons sundried tomato paste
2 small or 1 large Russet potato, peeled and cubed
2 carrots, peeled and cut into 2-inch pieces
1/2 cup frozen peas, keep frozen until ready to use
1/2 cup frozen corn, keep frozen until ready to use
1 teaspoon red wine vinegar

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides. Here's what you want (and what I was talking about above): the brown "stuff" on the bottom of the pan!

In a small bowl, combine the flour, oregano, thyme, onion powder, garlic powder, salt, and pepper. Mix well and add the mixture to the pot. Stir to coat the beef with the mixture.
Add the beef broth and tomato paste and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.
Add the potatoes and carrots and simmer, partially covered, for 45 minutes, stirring occasionally. Add the peas, corn and vinegar and simmer for 5 minutes. Ladle into bowls and serve!

Serves 4