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beef stew in cast iron skilled served with rice and spinach
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Healthy Beef Stew in Cast Iron Pan

A healthy beef stew quickly becomes flavour town seared in a cast iron pan and baked in the oven in broth.
Prep Time20 minutes
Cook Time1 hour
Course: Dinner
Cuisine: Canadian
Keyword: Beef, Beef Stew, Bone Broth, Carrots, Cast Iron, Rosemary, Stew, Thyme
Servings: 4 people
Cost: $15

Equipment

  • cast iron pan
  • Food Processor
  • Wooden spoon
  • Tongs

Ingredients

  • 1 lb beef stew
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 small onions or 1 large
  • 4 garlic gloves
  • 2 tbsp butter
  • 3 carrots
  • 1 cup mushrooms
  • 1/2 cup wine
  • 1 quart broth
  • 1 tbsp oregano dried
  • 1 tsp thyme or a few sprigs fresh
  • 1 tsp rosemary or 1-2 stems if fresh

Instructions

  • Preheat the oven to 350°F
  • Combine flour and beef
  • Heat up cast iron pan with oil
  • Add beef to pan in an organized manner so that all the pieces touch the skilled (do this in batches if needed)
  • Flip the pieces and sear the other side
  • Repeat with other batches (if needed)
  • While the beef is searing, chop onions and garlic
  • Once beef is seared, remove from pan and keep aside in a bowl
  • Add butter to the pan
  • Sear onions for a few minutes until translucent, then add the garlic to sear for another minute
  • Add other vegetables to sear for 1-2 minutes, then add the beef back into the pan and mix everything
  • Pour in the wine and cook for 1-2 minutes
  • Finally add the broth and stir everything together
  • Transfer the skilled to the hot oven to cook for another hour
  • During the hour, check back to stir the contents in the skillet once or twice

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