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.  

A Red Pot Recipe

 Ok here is another recipe that is low in fat and high in vegetables. Of course it is being cooked in my Red Le Creuset Soup Pot. For us this is enough food for 2 to 3 meals for the two of us when you have kids at home this should hopefully make it through 1 meal.

Chicken Vegetable Soup 

1 3/4 pounds of cubed Chicken, I used white meat chicken   Which is lower in fat.

2 Tablespoons of California Olive Ranch Extra Virgin Oil

1/4 teaspoon of white pepper and salt

1 Very large Sweet Onion or 2 smaller onions 

1 pound each of chopped celery, sliced carrots and mixed mushrooms 

1 pound of frozen mixed vegetables 

In your soup pot add the olive oil and heat on medium heat.  Add the chicken, salt and pepper.  Cover and keep covered as much as possible. Cook until no pink shows. Change your stirring  spoon and spoon rest. Add the onion and cook until translucent. Stirring occasionally and keeping the lid on In between. Add the celery, carrots and mushrooms. Leave on top until there is room to stir them in. Lower the temperature to medium low or number 2. Simmer for at least 3 hours.  I have not added water, but be sure to keep on eye on the broth.  If the level gets to low add water or additional broth.  

30 minutes before dinner add the 1 pound of frozen mixed vegetables. Stir in.  Bring the temperature up to 4 or just below medium heat. Serve when the mixed vegetables are totally cooked. 

The picture is after I stirred in the fresh vegetables. This will have over 4 pounds of vegetables.  You may add more if there is room in the pot   

Of course no one is paying me to share the brand names.  These are products that I use at home and bought out of our household budget.