The Trouble With Cooking Beef Stew

 I made a beef stew for dinner from scratch today.  Hours later the house still has the wonderful smell of beef stew.  It is making it hard to fall asleep.  The recipe I used is below.  

Beef Stew

1 pound of flank steak cubed

1 large onion peeled and diced

1 pound of carrots peeled and sliced. 

1 whole celery cleaned and sliced

2 tablespoons olive oil 

Salt and pepper to taste

1 pound frozen mixed vegetables 

Water as needed

1 Le Creuset soup pot*

Heat the olive oil in the Le Creuset soup pot over a medium heat.  Add the flank steak, salt and pepper.  Brown the meat.  Add the diced onion.  Cook until the onion is translucent.  Add the carrots and celery. Cover with water and bring to a boil.  Turn the temperature down to medium low.  Simmer for 3 hours or longer if you have time.   Add the mixed frozen vegetables. Cook for an additional 30 minutes.  

Refrigerate the leftovers and you have a delicious meal for the next night.  

Makes 5 to 6 servings.  

*I used my Le Creuset soup pot for this recipe.  My husband bought it for me when we no longer need the 7 1/2 quart pot. I am not receiving any compensation from the Le Creuset company for my recommendation.  I just think it makes a better pot choice and I am less likely to burn the stew with a heavier pot. I also love the even heating.