Mmmmmm! Your house is going to smell insanely delicious while this stew is baking. That’s right…I said baking. You brown up your ground beef, add everything else into the pot and then bake it to completion. Your house will smell heavenly and then come suppertime, your family will love my version of this classic recipe. It’s a stew fit for a cowboy…or any hungry person at your table. Enjoy!
This recipe serves four to six.
2 pounds of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 red bell pepper, chopped
2 potatoes, diced into small bites
1 (10 oz) bag of frozen vegetables (mine had green beans, peas and corn in the mix)
2 teaspoons garlic powder
3 tablespoons of Worcestershire sauce
1 (14 oz) can of diced tomatoes (do not drain)
2 cups of beef stock
3 tablespoons cornstarch
3 tablespoons water
Preheat oven to 250 degrees.
In a large oven-proof pot, brown up your ground beef in a drizzle of EVOO over medium-high heat. Once browned and crumbly, add in a big pinch of both salt and pepper followed by the next 8 ingredients. Add in one more pinch of salt and pepper before putting a lid on your pot and placing it in your preheated oven. Cover and bake for 45 minutes.
After 45 minutes, take your cornstarch and whisk it together with water in a small bowl. Pull your stew out of the oven just a bit, remove the lid and stir this cornstarch mixture in. Cover and put back in the oven another 15 to 20 minutes to finish baking. After that, remove from the oven and you’re ready to serve. The potatoes should be tender and the stew nice and thick. Ladle into bowls and enjoy!
That’s it! One pot, one delicious meal!