I received this great Stoneware Crock from my Mom for Christmas. I immediately thought Beef Stew. For years I’ve made beef Stew in the oven. I like it all kinds of ways, but in the oven is ten times easier, and you throw it in the oven and basically forget it. No browning ahead of time, just throw it in the heavy cast iron pot and let it do it’s thing. You noticed I said “heavy cast iron pot”. That’s because there is a world of difference in the finished product depending which pan you use to cook it in!
That’s why I was dying to see how it would come out in this Stoneware crock. I’ve made roast chicken before in Stoneware cookery, and it came out excellent. There’s something special about cooking in Stoneware. So, I thought I would give it a whirl.
It came out beautiful. Loads of flavor, cooked perfectly, piping hot and delicious. This Stoneware is a keeper!Print
- 3 red potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 3 stalks celery hearts, sliced
- 1 small onion, chopped
- 3/4 lb stew beef or beef tips
- 1 Tbsp dried parsley
- salt & pepper
- 1/2 tsp dried basil
- sprinkle of garlic powder
- sprinkle of celery seed
- half of a 15 oz can diced tomatoes
- 2 – 15 oz cans low sodium beef broth
- 3–4 Tbsp tapioca
- Preheat oven to 350 degrees F.
- Put everything in the crock and mix together. Add 3 Tbsp tapioca. Cover and cook until everything is done, approx 2-3 hours. Keep checking stew while cooking. If stew seems like it too thin, add more tapioca. Can also thicken with cornstarch, or with nothing at all if you like it thinner. It’s really a matter of preference.
- Category: Stew