How excited am I about our new KitchenAid® Professional Cast Iron 6-Quart Casserole and how excited am I for the awesome giveaway, you can find out about at the end of this post? When I think of a beautiful, heavy cast iron pot, I think of slow cooking and developing deep, rich layered flavours. During our most recent trip to the farmers’ market we filled our baskets with the flavours of fall – potatoes, brussel sprouts, turnips and parsnips. I knew with this high performance pot, we could make a big batch or flavourful fall beef stew.
Flavours of Fall Beef Stew
1 kg stewing beef
900 ml beef stock
1/4 cup all purpose flour
3 tbsp olive oil
3 shallots, chopped
2 cloves garlic, minced
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
2 small turnips, peeled and chopped
3 cups brussel sprouts, chopped
3 cups chopped potatoes
1 bunch thyme
1 bay leaf
2 tbsp corn starch
salt and pepper to taste
1. Heat olive oil in pot, over medium high heat. The oil must be hot enough to sear the beef.
2. Use a paper towel to dry the cubes of beef. Toss beef in flour, seasoned with salt and pepper.
3. Once oil is hot, place beef in pot and brown in a single layer. This step will take some time, but it is important to sear all sides of the beef.
4. When beef is browned on each side, remove from pot and place in heat proof dish. Place next batch of raw beef in pot. Should require 3 batches of browning.
5. Lower heat to medium and add onion and garlic. Saute until onion starts to soften.
6. Add hardest vegetables to the pot first – carrots and parsnips. If the pot is becoming too dry, add a splash of beef stock. 7. Let cook for 5-10 minutes, until carrots and parsnips begin to soften.
8. Add the remaining vegetables – potatoes, brussel sprouts, turnips and return beef to the pot.
9. Bundle thyme with kitchen string and add to the pot, along with bay leaf.
10. Pour all but 1/2 cup of stock in. Bring to a boil and then drop to a simmer. Place cover on, leaving a gap for steam to escape and simmer for 1 to 1-1/2 hours, until all vegetables are tender.
11. Once vegetables are tender, remove thyme and remove the lid.
12. Create a slurry by dissolving corn starch in the remaining stock. Pour into the stew. The slurry will help to thicken the stewing liquid.
13. Let stew simmer, uncovered, for an additional 10 minutes.
14. Serve stew with chunky bread…perfect for dipping.
Have I tempted you with this delicious fall recipe? Here’s a little more about what you can win. The KitchenAid® Professional Cast Iron 6-Quart Casserole is ideal for slow-cooking and baking in the oven. The lid doubles as a grill pan and can be used on the stove top for grilling meats or vegetables. The dark-coloured porcelin enamel interior provides better browning (as with this stew recipe), resists staining and doesn’t require seasoning. The cast iron casserole can be used on all cooktops – gas, electric or induction – and it it oven safe up to 500°F.
Thanks to the lovely folks at KitchenAid® I am happily giving away one KitchenAid® Professional Cast Iron 6-Quart Casserole (valued at $249.99 MSRP) to one of my readers. All you have to do is leave a comment below, telling me what you would like to make in your very own KitchenAid® Professional Cast Iron 6-Quart Casserole. It’s that simple. Good Luck.
Contest Rules Giveaway is now CLOSED Giveaway runs from Wednesday, September 22, 2015 until 11pm EST September 30, 2015. Open to Canadian residents only Winner will be notified via email on October 1, 2015 and must reply within 48 hours, or a new winner will be selected