Cook Like James

Crockpot Guinness Beef Stew

Crockpot Guinness Beef Stew

You don’t have to be Irish to enjoy this hearty beef stew. Perfect to serve on St Patrick’s Day with some  homemade biscuits, or better yet, thick slices of Soda Bread. This recipe from Cook’s Country uses Guinness Draught beer to enhance the beef flavors and their “secret” ingredient - bittersweet chocolate – makes it over-the-top delicious. Using a slow cooker not only makes it a nearly hassle-free recipe, but also produces succulent meat, fork-tender vegetables, and a rich, flavorful broth.

Serves 6 to 8    Download Crockpot Guinness Beef Stew

4 pounds boneless beef chuck stew meat (about 11/2-inch chunks)

2 tablespoons vegetable oil

2 onions, chopped

4 cups low-sodium chicken broth

1 ½ cups Guinness Draught

1tablespoon light brown sugar

1 teaspoon dried thyme

1 ounce bittersweet chocolate, chopped

2 bay leaves

5 carrots, peeled and cut into 1-inch chunks

1 pound parsnips, peeled and cut into 1-inch chunks

1 ½ pounds baby red potatoes, scrubbed

¼ cup all-purpose flour

1 cup frozen peas

2 tablespoons minced fresh parsley leaves

1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.

2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).

4. Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.

To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.

 

Argentinean-Style Chimichurri Sauce

Argentinean-Style Chimichurri Sauce

I love the bright vibrant flavor of Chimichurri. It's an Argentinean sauce, similar to pesto, and very popular throughout South America. There are hundreds of versions, but essentially it’s a blend of  fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper. Although it’s typically served over grilled skirt steak, it can also be used with fish, chicken, or even pasta. It’s so easy to throw together, just allow enough time for the flavors to blend together – at least 30 minutes.

Download Argentinean Style Chimichurri Sauce recipe

INGREDIENTS

1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)

1/3 cup fresh cilantro leaves

5 medium cloves garlic, peeled

2 tablespoons fresh oregano (or 1 teaspoon dried)

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons fresh lime juice

1/4 cup red onion or shallots, finely minced

1 teaspoon sea salt

1/4teaspoon red pepper flakes

INSTRUCTIONS

1. Process parsley, cilantro and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl.

2. Whisk in remaining ingredients until thoroughly blended. Let sit for 30 minutes for flavors to blend. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)

Traditional Swedish Meatballs (Köttbullar)

 

Traditional Swedish Meatballs (Köttbullar)

My close friends, photographers Chris Makos and Paul Solberg (http://www.thehiltonbrothers.com/) are currently having an incredible time touring Sweden. They sent me this beautiful photo of Swedish meatballs prepared by Chef Tomas Lindh at the Hotel Skepps Holmen's wonderful restaurant. (http://www.hotelskeppsholmen.com) Chef Tomas Lindh unites "the best of Swedish cuisine with inspiration both of today's cooking and of traditional ingredients, with a modern twist, high quality and a bit of humor."   I was happy to learn from my friends that Chef Lindh uses a combination of pork and beef in his recipe, which I feel adds great flavor and texture to the meatballs. Of course there are probably as many versions for Swedish meatballs as there are chefs. Every Scandinavian cookbook has at least one recipe, usually several! One thing that rarely changes - the side dishes - which are most always Buttered Noodles, Pickled Cucumber and Lingonberries.

Download Traditional Swedish Meatballs with Pickled Cucumbers recipe

Meatballs

1 large egg

1/4cup heavy cream

1large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces

8 ounces ground pork

1 small onion, grated on large holes of box grater (about 1/4 cup)

¼ teaspoon dry mustard

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground black pepper

1 teaspoon packed brown sugar

1 ½ teaspoons table salt

1 teaspoon baking powder

8 ounces (85 percent lean) ground beef

1 ¼ cups vegetable oil

 

Sauce

1 tablespoon unsalted butter

1 tablespoon unbleached all-purpose flour

1 ½ cups low-sodium chicken broth

2 teaspoons packed brown sugar

½ cup heavy cream

2 teaspoons juice from 1 lemon

 

For the Meatballs:

1. Whisk egg and cream together in medium bowl. Stir in bread and set aside.

2. In stand mixer fitted with paddle attachment, beat pork, onion, dry mustard, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.

3. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary.

4. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary.

5. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.

6. Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel-lined plate.

For the Sauce

1. Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds.

2. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.

3. Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.

 

SWEDISH PICKLED CUCUMBERS

1 pound pickling (Kirby) cucumber (3 small), sliced very thin (use mandolin if possible)

1½ cups white vinegar

1½ cups sugar

1 fresh bay leaf

1 teaspoon table salt

12 whole allspice berries

1. Place cucumber slices in medium heatproof bowl.

2. Bring vinegar, sugar, bay leaf, salt, and allspice to simmer in small saucepan over high heat, stirring occasionally to dissolve sugar. Pour vinegar mixture over cucumbers and stir to separate slices.

3. Cover bowl with plastic wrap and let sit for 15 minutes. Uncover and cool to room temperature, about 15 minutes. Pickles can be refrigerated in their liquid in airtight container for up to 2 weeks.

 

 

Pan Seared Filet Mignon with Red Wine Shallot Reduction

Pan Seared Filet Mignon with Red Wine Shallot Reduction

This is a great way to prepare filet mignon for an elegant at home dinner. It’s best to have all of the ingredients prepped, measured, and set aside – it makes the recipe much easier to follow. Use a nice Cabernet, there will be plenty leftover to enjoy with your dinner. The sauce has incredible flavor, is so easy to throw together, and can be used with any favorite steak – rib-eye, porterhouse etc.

Download Pan Seared Filet Mignon with Red Wine Sauce

Pan Seared Filet Mignon

4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels

4 teaspoons olive oil

Kosher salt and pepper

 

Red Wine Shallot Reduction

2 medium shallots, minced (about 1/4 cup)

2 teaspoons brown sugar

½ cup dry red wine, such as Cabernet Sauvignon

½ cup low-sodium chicken broth

1 bay leaf

1tablespoon balsamic vinegar

1teaspoon Dijon mustard

3 tablespoons unsalted butter, cut into 6 pieces

1 teaspoon minced fresh thyme leaves

Ground black pepper

For the steaks:

1. Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When the oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (do NOT use nonstick) over high heat on stovetop until very hot, about 3 minutes.

2. Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with kosher salt and pepper. Place the filets in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.

3. Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes for rare (centers will appear red and soft), 6 to 8 minutes for medium-rare (centers will appear pink and feel firm but juicy), or 8 to 10 minutes for medium (centers will appear light pink and feel firm and compact). (After transferring steaks to oven, proceed with the Red Wine Shallot Sauce choice.) Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.

For the Red Wine Sauce:

1.To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.

2. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4-5 minutes.

3. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

Best Homemade Traditional Beef Stew featured on One for the Table

Make sure to check out the great articles and recipes on ONE FOR THE TABLE Click here for OFTT website They were kind enough to feature my beef stew recipe as Recipe of the Week. It's the perfect hearty dish on a cold winter night. 

You can find the Beef Stew recipe here  or at Cook Like James here

Mini Shepherd’s Pie made with Leftover Pot Roast

Mini Shepherd’s Pie with Leftover Pot Roast

This makes a cozy supper for two using leftover pot roast (see recipe - Click here for French Style Pot Roast recipe).

Download Mini Shepherds Pie with Leftover Pot Roast

3 medium russet potatoes peeled and cut into 1-inch cubes

2 tablespoons unsalted butter, softened

¼ cup milk, warmed

1 large egg yolk

Salt and pepper

2 carrots, peeled and sliced ¼ inch thick

2 tablespoons water

½ cup frozen peas

10 ounces leftover cooked pot roast, shredded, about 2 cups (See recipe for French Style Pot Roast)

1 cup left over pot roast sauce (See recipe for French Style Pot Roast)

1 cup leftover pot roast onions and mushrooms (See recipe for French Style Pot Roast)

1 tablespoon chopped fresh parsley

1. Adjust oven rack to middle position and heat the oven to 500 degrees F. Put the potatoes in a medium saucepan, cover with water, bring to a boil and then simmer potatoes until tender and a fork slips in easily when inserted into the center, about 20 minutes.

2. Combine the pot roast, sauce, onions and mushrooms in a saucepan and place over medium-low heat to warm slightly, about 5 minutes.

3. Combine the carrots and water in a microwave safe bowl and set aside.

4. Drain the potatoes well and return to the saucepan over low heat. Mash the potatoes thoroughly with a potato masher. Add the butter and stir until melted, then stir in the warm milk and egg yolk. Season with salt and pepper to taste; cover to keep warm while preparing the filling.

5. Meanwhile microwave the carrots and water, covered, on high until tender, 2-4 minutes. Stir in the peas.

6. Spread meat mixture in a 9x5 inch loaf pan. Spread carrots and peas over meat mixture.  For the final layer, spread the potato mixture over vegetables to cover completely. 

7. Bake until top is golden brown, about 15-17 minutes.

French-Style Pot Roast with Carrots, Mushrooms and Pearl Onions

  

French-Style Pot Roast with Carrots, Mushrooms and Pearl Onions

Sometimes I forget how much I like a good pot roast. Perfect for a Sunday dinner especially in the fall and winter months. This dish is somewhere between a beef stew and a Boeuf Bourguignon and is best served with potatoes or buttered noodles. 

Download French-Style Pot Roast with Carrots, Mushrooms and Pearl Onions recipe

1 boneless beef chuck (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed

2 teaspoons kosher salt

1 bottle red wine (750 ml), medium-bodied (like Côtes du Rhône)

10 sprigs fresh parsley leaves

2 sprigs fresh thyme

2 bay leaves

Ground black pepper

4 ounces bacon, preferably thick cut, cut into 1/4-inch pieces crosswise

1 medium onion, chopped fine (about 1 cup)

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

1 tablespoon unbleached all-purpose flour

1 cup low-sodium beef broth

1 cup low-sodium chicken broth

4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces

2 cups frozen pearl onions

3 tablespoons unsalted butter

2 teaspoons sugar

10 ounces white mushrooms, wiped clean, stems trimmed, sliced into thirds

2 tablespoons minced fresh parsley leaves

Salt

1.  Pull the roast apart at the natural seam and trim away large knobs of fat from each half. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.

2. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle; set aside.

3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.

4. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve.

5. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown well on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.

6. Reduce heat to medium-low; add onion and ¼ teaspoon salt and cook, stirring occasionally, until beginning to soften, 5-6 minutes. Add garlic and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Stir in flour and cook until incorporated, about 1 minute. Slowly whisk in wine, scraping up any browned bits, and simmer over medium heat until thickened and slightly reduced, about 15 minutes.

7. Stir in the broths and tied and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook for 2 hours, using tongs to turn beef halfway through. Stir in the carrots and continue to cook in the oven, covered, until the meat is very tender and a dinner fork slips easily in and out of meat 1 – 1 ½ hours longer. 

8. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat and set aside.

9. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and bring sauce to a strong simmer, uncovered, over medium-high heat and cook until thickened and reduced to about 3 cups, about 15-20 minutes. Season with salt and pepper to taste.

10. Remove kitchen twine from meat and discard. Using carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange carrots and onion mixture around meat, pour sauce on top, and sprinkle with minced parsley. Serve with buttered noodles or mashed potatoes.

Coffee Rubbed Grilled Rib Eye Steaks

Coffee Rubbed Grilled Rib Eye Steaks

 Download Coffee Rub Grilled Rib Eye Steaks recipe

This intense flavorful rub is great for any type of steak, but I prefer rib eye for barbecuing. This recipe is for indoor cooking, but you can also cook them on a charcoal or gas grill over high heat. Be sure and let the steaks rest before carving – I usually throw some olive coated vegetables (such as zucchini or asparagus coated with olive oil, sea salt and pepper) on the grill after I remove the steaks.

 

3 tablespoons finely ground espresso

2 tablespoons chili powder

1 tablespoon Spanish sweet paprika

1 ½ tablespoons dark brown sugar

1 teaspoon dry mustard

1 tablespoon kosher salt

2 teaspoons ground black pepper

2 teaspoons ground coriander

2 teaspoons dried oregano

1 teaspoons ground ginger

½ teaspoon cumin

½ teaspoon allspice

 

2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each

Canola or olive oil

Salt and coarsely ground black pepper

 

1. Preheat oven to 425 degrees and adjust oven rack to center position. Combine all spices in a bowl and set aside.

 

2. Preheat a cast iron grill pan over high heat.

 

3. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak.

 

4. Cook the steak, rub side down until nicely browned, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

 

 

Jane Roche's Bacon Wrapped Meatloaf

 

Jane Roche’s  Meatloaf

I was visiting my dear friend David in Carefree Arizona when I first discovered this recipe. It was neatly written by his mother, Jane, on a small piece of paper tucked away in a kitchen drawer and titled “Bill Blass’s Meatloaf”.  Though I never had the pleasure of meeting Jane, I feel I formed a special bond with her that Carefree kitchen when I first followed her instructions for this delicious meatloaf. David said that it was a winter staple in their family, and it certainly has become one of my “go to” recipes when I’m in the mood for authentic comfort food. Thanks Jane, you are missed.

Meatloaf - Download Jane Roche Meatloaf Recipe

2 ribs celery , chopped

2 medium onion, chopped

2 cloves garlic, minced

2 tablespoons butter or olive oil

1/2 cup chopped fresh parsley

2 eggs

1/3 cup sour cream or whole milk plain yogurt

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

Kosher salt and freshly ground black pepper to taste

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1 cup Heinz chili sauce

2 pounds ground beef sirloin

1/2 pound ground pork

1/4 pound ground veal

1 1/4 cup soft fresh bread crumbs (just pulse 3 slices of white bread )

8 slices bacon

Meatloaf Glaze

½ cup Heinz chili sauce

4 tablespoons dark brown sugar

2 teaspoons dry mustard

3 teaspoons cider or white vinegar

Preparation

1.    Mix glaze ingredients together in a small bowl and set aside.

2.    Preheat the oven to 350 degrees.  In a heavy skillet over medium heat, saute the celery and onion in the butter or oil until soft, about 5 minutes; add garlic and cook 1 minute. Scrape into a large mixing bowl, add chopped parsley and set aside to cool.

3.    In medium bowl, mix eggs with sour cream (or yogurt) thyme, marjoram, 1 teaspoon salt, 1 teaspoon pepper, Worcestershire sauce, hot sauce, and ½ cup chili sauce. Add the meats, bread crumbs and egg mixture to the large bowl with onion mixture. Mix with fork or wooden spoon until evenly blended.

4.    Turn meat mixture onto foil lined shallow pan and with wet hands, pat mixture into approximately 9-by-5-inch loaf shape.  Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5.     Bake loaf on center rack until bacon is crisp and loaf registers 160 degrees on an instant read thermometer, about 1 hour. Let rest for about 15 minutes before serving. Simmer remaining glaze over medium heat until thickened slightly and serve with meatloaf slices.

 

*Note - The three types of meat give this dish its great flavor - it's sometimes sold in the supermarket as "Meatloaf Mix" - just make sure it's not pre-seasoned. You can also use all beef, or beef and pork combo - just make sure to thoroughly combine the mixture before forming the loaf. I like to serve the meatloaf with Rustic Mashed Red Bliss Potatoes - find the recipe here --> http://bit.ly/cjQqcq

Best Traditional Beef Stew

 

Best Traditional Beef Stew

 

Download Traditional Beef Stew Recipe

3 pounds stew beef

1 ½ teaspoons table salt 

1 teaspoon ground black pepper 

3 tablespoons vegetable oil 

2 medium onions, chopped coarse (about 2 cups)

3 medium cloves garlic, minced

4 ½ tablespoons unbleached all-purpose flour 

1 tablespoon tomato paste

1 ½ cups red wine (like a Cotes du Rhone, Merlot or Pinot Noir)

3 cups homemade beef broth or canned low-sodium chicken broth 

2 bay leaves 

1 teaspoon dried thyme leaves

8-9 small red potatoes,(about 2 pounds) peeled and halved

4-6 large carrots, (about 1 ½ pounds) peeled and sliced 1/4-inch thick

1 ½ cups frozen peas (6 ounces), thawed

¼ cup minced fresh parsley leaves 

1.    Heat oven to 300 degrees. Pat the beef dry with paper towels and place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 1 tablespoon of the oil over medium-high heat in large nonreactive soup kettle; add 1/2 beef to kettle. Let meat sear in pan without moving for 2 minutes and then brown meat on all sides, about 3-5 more minutes per batch, adding remaining tablespoon of oil as needed. Remove meat and set aside.

2.    Add 1 T oil to now empty pot and add onions and 1/4 tsp salt; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic and tomato paste; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle.  Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.

3.    Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)

4.    Add peas and allow to stand for 5 minutes. Stir in parsley, adjust seasonings to taste, and serve.

 

Beef Stew Ingredients

 

 

 

 

Browning the meat in Le Creuset Dutch Oven