Bean Pot Beef Stew



8 servings



2-1/4 lb. stewing beef
1/2 oz. fat
2-1/2 oz. onion, sliced
Salt and Pepper, to taste
4 carrots, peeled and diced
7 oz. fresh peas
8 md. potatoes, quartered


Cut the meat into 3-cm. cubes; coat with flour. Melt the fat in a frying pan over medium heat. Add the meat in small batches and sear brown on all sides; remove the meat as it browns and place it in a bean pot.

Preheat oven to 175°C (350°F). Add sliced onion [and a couple chopped ribs of celery, including the leaves] to the fat remaining in the frying pan. Cook, stirring frequently, until golden. Add onions to the beanpot. [Use water to deglaze the frying pan, pouring the sauce into the beanpot and adding enough additional water to just barely cover the meat and onions. Add salt and pepper, [a couple of bay leaves, a dried cepe or two, and a sprig of thyme]; cover the beanpot and bake 2 hours.

Remove the pot from the oven; add vegetables and water if necessary. Cover and return beanpot to the oven and bake 2 to 3 hours more or until meat and vegetables are tender. [Adjust seasonings as required and enrich broth with some tomato sauce and/or sour cream. Thicken broth if desired and serve.]

Author's Comments

Slightly adapted from Old Boston Fare by Jerome Rubin. My improvements and notes are [bracketed].

Incredibly enough, the book's recipe made no mention of deglazing the pan, saying to pour hot water into the pot.

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