Cast Iron Skillet Beef Stew
Tender beef and root vegetables simmered in a richly spiced broth, made in a cast iron skillet for deep flavor.
Ingredients
- 1 lb beef for stew
- 3 tsp oil for cooking
- 1 lb potatoes
- 3 parsnips cut into slices
- 3 carrots cut into slices
- 12 pearl onions (any color)
- 3 cups water
- kosher salt as needed
- 1 tsp dried Taurus Mountain Thyme
- 1 tsp ground Caribbean Bay
- 1 tsp ground Red River Coriander
- 1 tsp ground Purple Stripe Garlic
- 1 tsp ground Noble Sweet Paprika
- 1 tsp ground Sun-Dried Tomato Powder
- 1/2 tsp dried Black Urfa Chili
Instructions
Warm oil in skillet:
In a cast iron skillet, warm 3 tsp oil over medium-high heat.Brown salted beef:
Salt the beef, then place it in the skillet. Brown each side, roughly 5-10 minutes depending on chunk size.Deglaze with water:
Take the skillet off the heat. Remove the beef. Pour in about 1/2 cup water and use a metal spatula to deglaze the pan, loosening any browned bits.Season the broth:
Pour in the remaining 2 1/2 cups water, all the spices, and salt to taste. Sample the broth; it should be strongly seasoned. Modify spices or salt if needed.Simmer beef and onions:
Put the beef back into the skillet. Add the pearl onions. Bring to a boil, then lower to a simmer, cover, and cook for 90 minutes.Add vegetables and cook:
Add the parsnips, carrots, potatoes (or other vegetables). Return to a boil, then reduce to a simmer, cover, and cook for 30-45 minutes until the vegetables are soft.Serve stew hot:
Serve the stew while hot.