The idea of putting supper in one pot, setting it in the oven and walking away until the timer goes off isn’t a novel one. But it’s a pretty terrific system. We haven’t had much luck getting a slow cooker to give us food with any flavor, but now that we both own handsome Le Creuset enameled cast-iron casseroles – Sheryl found them at T.J. Maxx for a bargain price – we’ve been cooking in them every night.
Of course, any heavy-based pot with a tight-fitting lid will do.
The juices are locked in, and the food is loaded with flavor. We make a vegetarian dish with whatever market produce looks good that day. Beef stew begins with a chuck roast that cooks to melting tenderness with Dijon mustard and tomatoes.
Most nights, the pot goes directly to the table. Family members help themselves, and the cleanup crew has it easy.
BEEF AND TOMATO STEW
Serves 4
INGREDIENTS
DIRECTIONS
Set the oven at 350 degrees Fahrenheit. Have on hand a heavy-based casserole (about 4-quart capacity). Place the beef in the casserole.
In a bowl, stir together the mustard, garlic, oregano, red pepper, salt and black pepper. Rub the mixture all over the beef.
Tuck the onion and bell pepper around the meat. Pour the wine in at the sides.
In a bowl, combine the chicken stock, tomatoes, Worcestershire and brown sugar. Pour it over the meat.
Cover and roast the meat and vegetables for 2 hours, turning halfway through cooking, or until a fork inserted in the beef comes out easily. Remove the lid and cook for another 30 minutes.
Remove the meat from the pan and transfer it to a cutting board; cover and keep warm. With a slotted spoon, transfer the onions and peppers to a deep serving platter. Cover the vegetables and keep warm.
With a large spoon, skim off and discard the fat on the surface of the cooking liquid. Set the pan on a burner and bring the liquid to a boil.
Slice the meat and transfer it to the serving platter. Spoon the cooking juices on top and serve at once.
