- 2 Tbs Olive Oil
- 2 Tbs Butter
- 4 C cubed Beef Stew Meat (~ 2lbs)
- Salt & Pepper
- 2C sm Potatoes
- 2 C Mushrooms, sliced
- 2 Garlic Cloves, minced
- 3 C Carrots, chopped
- 2 C Onion, chopped
- 1 tsp Dried Parsley
- 1 tsp Dried Thyme
- 1 tsp Dried Sage
- 2 Bay Leaves
- 2 Tbs Worcestershire sauce (or miso)
- 2 Tbs Tomato Paste
- 2 C Beef Broth
- 2 C dark dry red wine (pinot noir or merlot)
In cast iron dutch oven, sauté oil and butter with cubed beef, season with salt and pepper. This will allow some caramelization to happen making the stew tasty and delicious. After beef is browned, add mushrooms and cook for about 5 minutes until the mushrooms are slightly browned. Add garlic, carrots, onions, potatoes and herbs.Mix until well blended. Then add Worcestershire (or miso), tomato paste, beef broth, and red wine. Cook over medium heat for about twenty minutes or until the stew begins to boil. Preheat oven to 275 degrees F. Cover and transfer to oven. Cook for 1.5 - 2 hours.
based on: https://ceceliasgoodstuff.com/the-ultimate-beef-stew-cast-iron-recipe