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Clay Pot Beef Stew

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emaninthekitchen58.557 hours ago3 min read

Indulge in the comforting and rich flavors of this classic Beef Stew, slow-cooked to perfection in a clay pot. This recipe brings out the earthiness and depth of each ingredient, creating a stew that's both hearty and satisfying. If you don't own a clay pot, a Dutch oven or casserole dish will work wonderfully to achieve the same tender results. Perfect for cool evenings or a family gathering, this dish is sure to become a favorite.

Ingredients

🥩 2 pounds of beef stew meat
🥔 2 potatoes, peeled and cubed
🧅 1 large onion, chopped
🍅 1 large tomato, chopped
🫑 1 green bell pepper, chopped
🧄 4 cloves of garlic, minced
🧂 1 tablespoon of vegeta (or any all-purpose seasoning)
🌿 1 tablespoon of dried parsley
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌿 1 teaspoon coriander
🌿 1 teaspoon cumin
🌶️ 1 teaspoon paprika
🌶️ 1/2 teaspoon chili flakes
🌑 1/2 teaspoon black pepper
🧄 1/2 tablespoon salt
🍅 1 8oz can tomato sauce
💧 1 and 1/2 cups of water
🫒 2 tablespoons olive oil
🌿 2 bay leaves
🍋 2 dried lemons or limes
🌿 Fresh parsley for garnish

Instructions

1- Preheat Oven:

Start by preheating your oven to 375°F (190°C).

2- Prepare Ingredients:

In a large mixing bowl, combine the beef stew meat, potatoes, onion, tomato, bell pepper, and garlic.

3- Season:

Add the vegeta, dried parsley, garlic powder, onion powder, coriander, cumin, paprika, chili flakes, black pepper, and salt to the bowl.
Pour in the tomato sauce and water, and drizzle everything with olive oil.

4- Mix Thoroughly:

Use your hands or a large spoon to mix all the ingredients until the beef and vegetables are well-coated with the seasonings and sauce.

5- Transfer to Cooking Vessel:

Place the mixture into a clay pot, Dutch oven, or casserole dish.
Nestle the bay leaves and dried lemons right on top.

6- Seal and Cook:

Take a piece of parchment paper, dampen it with water, and place it directly on top of the mixture.
Cover the pot with a lid, or if using a casserole dish, seal it tightly with foil to trap steam.

7- Baking:

Place the pot into the preheated oven and bake for approximately 2 and 1/2 hours, or until the beef is tender and flavors have melded beautifully.

8- Serve:

Once done, remove from the oven, and let it cool slightly.
Garnish with fresh parsley and serve hot, preferably with white rice or your choice of side.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6 servings
Calories: 320 kcal
Proteins: 35g
Fats: 14g
Carbohydrates: 15g
Equipment: Clay pot/Dutch oven/casserole dish, mixing bowl, knife, spoon