Go Back
Overhead shot of a bowl of beef stew with chunks of beef, potatoes, parsnips, carrots, and pearl onions in a thick broth.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Warm oil in skillet:

    In a cast iron skillet, warm 3 tsp oil over medium-high heat.

  2. Brown salted beef:

    Salt the beef, then place it in the skillet. Brown each side, roughly 5-10 minutes depending on chunk size.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Serve stew hot:

    Serve the stew while hot.