Cast Iron Skillet Beef Stew
Learn how to make beef stew in a cast iron skillet
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound beef stew meat
- 3 tsp cooking oil
- 1 pound potatoes
- 3 parsnips sliced
- 3 carrots sliced
- 12 pearl onions any color
- 3 cups water
- kosher salt to taste
Spice Amounts I Used (see notes for substitutions)
- 1 tsp Taurus Mountain Thyme dried
- 1 tsp Caribbean Bay ground
- 1 tsp Red River Coriander ground
- 1 tsp Purple Stripe Garlic ground
- 1 tsp Noble Sweet Paprika ground
- 1 tsp Sun-Dried Tomato Powder ground
- ½ tsp Black Urfa Chili dried
Instructions
- Add 3 teaspoons of oil to the bottom of a cast iron skillet. Heat the skillet up over medium high heat.
- Season the beef with salt, then add to the skillet. Cook on each side until brown, should take about 5-10 minutes depending on the size of the pieces.
- Remove from the skillet from the heat. Take the beef out of the skillet. Add about ½ cup of water. Using a metal spatula scrap the bottom of the pan to get off anything that stuck.
- Add in 2 ½ cups of water. Now add in all of your spices and salt to taste. Make sure to taste your cooking liquid. It needs to be very well seasoned. Add more spices or salt if needed.
- Put the beef back in the skillet. Add in the pearl onions. Bring to a boil. Then reduce to a simmer and cover the skillet with a lid. Simmer for 90 minutes.
- Now add in your vegetables - parsnips, carrots, potatoes or any other vegetable you are using. Bring back to a boil, then reduce to simmer and cook the veggies with the lid on for 30-45 minutes.
- Stew is now ready to serve.
Notes
For the spices:
You can get the Burlap & Barrel ones or use what you have on hand or can find in your grocery store.
You can use any chili powder in place of the Black Urfa Chili. 1-2 tablespoons of tomato paste can be used instead of the tomato powder. Or use 1 whole bay leaf instead of the ground.
Dried thyme, coriander, garlic powder, and paprika can be found in every grocery store.
Smoked paprika would work in place of sweet paprika. Other dried herbs you could use include rosemary, sage, or oregano.
If you want to use fresh garlic, I would use 4-5 cloves, chopped up. Just add it when you do the water and other spices.
For the veggies:
You can use whole small potatoes or quarter larger sized red or yellow potatoes.
If you don't like parsnips leave them out. Add more carrots if you like.
If you want celery, go with 2 stalks, chopped.