Classic Beef Stew in a Clay Pot

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

Cooking Tips:

• Make sure to seal the pot tightly to prevent moisture loss, which ensures tender beef.

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Classic Beef Stew in a Clay Pot