There's nothing like some comfort food on a cool fall day. This Easy Autumn Beef Stew is delightful and will warm and fill you up like nothing else. And with tons of veggies and spices, this one pot meal is guilt free.
We cooked our stew in a beautiful Staub Pumpkin Cocotte. This cast-iron pot is so versatile and is eye-catching with its gorgeous orange color and pumpkin shape. This was ideal for cooking up this stew because of its natural heat retention and redistribution. Slow cook this on a chilly day and your whole family will be eating it up for dinner!
- 1 1/2 - 2 pounds beef stew meat, cut into 1 inch cubes
- 2 tablespoons vegetable oil
- 1 cup water
- 2 large potatoes, peeled and cut into 1 inch cubes
- 2 medium carrots
- 1 large green pepper, cut into 1/2 inch pieces
- 3 garlic cloves, crushed
- 1 medium onion, chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons beef bouillon granules
- 1 can (14.5 ounces) diced tomatoes, undrained
Preheat oven to 325 degrees.
In a pan, brown meat in 2 tablespoons oil in medium-high heat (do not need to cook the beef all the way through, just until the outside has browned). Place browned meat into a dutch oven.
Add remainder of ingredients to dutch oven, stirring to ensure everything has mixed before placing in the oven.
Cover and bake for 2 hours (stir everything midway cooking) or just until the vegetables are tender.