Living in Kansas in October means that one day it’s approximately 80 degrees outside and then the next it’s down to 50….literally this has happened in the last month here. We have also already had our first freeze! Yep….you never know what you will get in Kansas. There is a little saying that people like who live here long enough….if you don’t like the weather wait 5 minutes! Even if the weather isn’t totally cooperative right now I am ready for fall. Fall is my favorite time of year. The colors on the tress, cooler weather, kids are back in school, homeschooling has started back up, and I can make however much soup and chili I want.
I decided to make this one pot stew the other night, not really knowing how it would turn out, because I took whatever I could find in my pantry and used it. Hoping it would turn out decent – thankfully it did.
Really this was a basic stew recipe that I just tweaked a bit. I didn’t have somethings that I would have normally used in a stew, but it worked. It was all about compromise that night. Stew sounded good and that’s what we were going to have.
I did this entire recipe on the stove top in one of my cast iron pots (if you don’t have one – get one!). Usually, I would have used my Instant Pot or my Crock Pot, but there is something about making a stew and letting it cook for a few hours on the stove top that I absolutely love. If using a slow cooker or instant pot your cook times will be different. With the Instant Pot, cook times are dramatically shorter, which is the good thing on a busy night, if you are wanting to cook soup, stew, or chili. Crock Pots/slow cookers are amazing if you want to throw it in and forget about it for the day.
With this basic stew recipe you can add anything you want and it really does cook to perfection any method you decide to use. One thing I don’t use in any of my recipes is potatoes. Faith is allergic to potatoes, therefore, I don’t use any potatoes in any of my recipes!
WHAT TO GATHER:
- olive oil
- 2 lbs of stew meat (I bought the prepackaged/prediced stew meat at the store)
- salt and pepper
- 1-2 tbsp gluten free flour
- 1 tsp thyme
- 1 tsp paprika
- sprinkle of red pepper flakes
- 1 medium onion – diced
- 4 peeled carrots, diced
- 3 stalked celery
- 1 cup frozen corn
- 1 16oz can of diced tomatoes
- 2 tbsp tomato paste
- 1 box (32oz) beef stock/broth (which ever you have on hand)
- 1 16oz beef bone broth (optional – I wanted mine to be a bit more soupy and not thick so I added more liquid)
- 1/2 cup red wine
Feel free to add more veggies (potatoes or peas would be great).
- Place cast iron pot over medium high heat and warm olive oil.
- Sprinkle meat with salt and pepper. Add to the warmed olive oil and sauté/brown on all sides. Once caramelized sprinkle in the flour. Add the chopped veggies and herbs to the pot – stir until onions are translucent. Add the wine to the pot, scraping the bottom of the pot. Let cook for about 5 minutes, then begin adding the other liquids (broth and canned tomatoes). At this point I like to bring everything to a good boil, reduce the heat and put the lid on the pot and let it simmer for several hours. The house will smell amazing.
- When you are about ready to serve the stew, add the cup of frozen corn.