I love a good soup or stew. Living in the Pacific Northwest, it's soup or stew weather 8 months out of the year, it seems. Pair it with a great bread, and I am a happy woman. My family tested this recipe last the month and loved it. It is so easy, and it is nice to have dinner prepped and baking, making the house smell delicious all afternoon. It's a great cold-weather dinner, an especially timely this weekend. Preparing it on a counter makes this a great project for cooking with your kids.
1.5 lbs sliced beef for stew meat
2 cups chopped carrots
3 stalks celery, chopped
4 potatoes, quartered (these can be peeled- but I like potato skins)
2 green onions, sliced to about 1-inch segments
2 cups chicken stock
1 cup water
salt and pepper
Preheat your oven to 325 degrees. Add sliced beef to the bottom layer of a heavy, oven safe pot or dutch oven with lid. . Season with salt and pepper. Layer vegetables, finishing with potatoes on top. Pour stock and water, then sprinkle green onions over the top. Place the pot on the stove and bring to a boil for 2 minutes. Place lid on top and transfer to the oven where it will cook for two hours.
Serve with soda bread, or your family's favorite. Our go-to bread is this one.
Handle beef pieces
Cook on stove and transfer to oven
Happy St. Patrick's Day, everyone! Don't get pinched!