A simple yet satisfying dinner, this one pot beef vegetable skillet has incredible flavors from the carrots, celery, potatoes slow baked in a red wine and tomato sauce.
When it comes to cooking, I’ve been spoiled for the first 30 years of my life. Until I was 19 I lived with my parents and my mom cooked for us every single day. As soon as I finished high-school I went to college in a city 3 hours away from my parents’ house making it quite impossible for me to come home to have a warm meal every day. But out of the blue I found two roommates. One of them LOVED to cook! She would cook and clean dishes for us like it was her life’s mission. Even when she left to visit family she made sure our apartment fridge was filled with homemade meals.
Fast forward few years later I fell in love with a guy who loved to cook. Between my roommate and my boyfriend there was no need for me to step in the kitchen.
But life is full of surprises. Not in a million years had I guessed I will develop a passion for baking and later for cooking.
I’m thankful for my husband who supported me from the very first moment I decided to bake a cake. Without his continuous encouragement I don’t know if I had started this blog. I’m thankful for you. Without you I don’t know if I still be blogging today.
Last, I’m thankful I’m not terrified of knifes anymore. Of course I’m still afraid but now I can hold a chef’s knife in my hand without bursting into tears and shaking like a leaf in the wind. A few years ago the only knife I would use was a small pairing life. And yes, it was dull. In my mind, a sharp knife was more dangerous than a dull one.
How naive was I?
Everyone should know that having good quality knives makes chopping and prepping food much easier. My CUTCO knifes are the best knives I ever had. They have set such a high quality standard making prep so much more efficient since the knives cut through ingredients with such ease and precision.
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Making this one pot beef vegetable skillet just got a whole lot easier!
Just like the recipe title says, you only need one pot to make this beef vegetable skillet. And yes, it requires a lot of chopping.
Start with chucks for beef for stew. In a hot cast iron skillet, cook the beef for a couple of minutes until browned on all sides. Once the beef is done, remove it from the pan but do not discard the pan drippings.
Add the chopped onion, garlic, carrots, potatoes and celery and cook for a couple of minutes. Stir in the halved cherry tomatoes and pour in the red wine and cook for an additional 3-5 minutes until slightly reduced.
Return the beef to the pan, add the pearl onions and continue cooking the skillet in the preheated oven.
40 minutes later and your dinner is done.
A simple and satisfying dinner, this one pot beef vegetable skillet has incredible flavors from the carrots, celery, potatoes slow baked in a red wine and tomato sauce.
- 1 1/2 pounds stew beef
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery ribs, roughly chopped
- 1 carrot, roughly chopped
- 2-3 garlic cloves, minced
- 10-12 small potatoes, halved
- 2 cups grape tomatoes, halved
- 1/2 cup beef stock
- 1/2 cup dry red wine
- 10-12 pearl onions
- 1 teaspoon minced fresh rosemary
- Heat the oven to 350F.
- Heat 2 tablespoons of olive oil in a 10" cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with slat and pepper.
- Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery ribs, carrot, potatoes and minced garlic.
- Cook over medium flame for 5 minutes.
- Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
- Return the beef to the pot, add the pearl onions and minced rosemary.
- Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
- After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
- Remove from the oven and serve warm.
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