Do y’all remember this darling face from one of my recent posts?
She’s Laura Cooksey, and she’s on the Women of Faith worship team. The girl can SAAANNNGGG, but I discovered the other day that she has another talent. I follow Laura on Twitter (@LauraBCooksey if you’d like to follow, too) and the other day she mentioned that she’d made a pot of beef stew. She showed a picture of it, with a caption that said something like “You either love it or you hate it. We happen to love it.” Well, at the Hill Hangout we happen to love it, too. So I asked Laura if she minded sharing the recipe. The recipe (and the picture) looked so yummy that I tried it out the other night. It was a winner. Sweet Laura was kind enough to allow me to share her recipe with you. As per my usual, I didn’t have everything on hand, and I was not about to drag two kiddos out to the grocery, so I improvised. Hope you like it as much as we did.
1 1/2 lbs lean stew beef
1 package of cut carrots
2 medium onions, chopped
Yukon gold potatoes, chopped
1 can Amy’s cream of tomato soup
1 cup cabernet or burgundy
salt, pepper, thyme to taste
1 can Le Sueur english peas
Mix together everything except the Leseur peas and place in baking dish.
I use my Emile Henry covered dish that I got from Williams-Sonoma, but any kind of covered dutch oven-type baker would do.
Bake on 225 degrees for 5 hours. After 4 hours, add a can of Le Sueur english peas.
Mine looked a little soupier than hers, and I think that’s because of the ingredients I switched up. Instead of the Amy’s cream of tomato, I used the last of a pot of Edie’s Spicy Tomato Soup I’d made last week. The flavor was delish, but I’m betting the Amy’s was thicker, making the beef stew thicker. I also used just a half package of the carrots. I used Irish potatoes instead of the Yukon golds, and I think the Yukon golds would have been better. They have a better texture when slow-cooked, and I’ll definitely use them next time. And darn if I didn’t forget to add the Le Sueur peas! I hate that because we love those peas. I probably could have just thrown them in at the end, but I didn’t realize they were missing until I was almost finished eating it. They will DEFINITELY go in next time.
Even with all the modifications I made, this beef stew was still delicious. It will become a part of the regular rotation at our house because it was quick to assemble. I served it with the corn muffin recipe I told you about the other day, and it was a very easy, filling meal. Hope y’all enjoy it. If you do, pop over to Twitter and thank Laura!