Cast Iron Oven Beef Stew

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen.

Ingredients

• 2 1/2 pounds beef stew meat, cut into chunks
• 6 carrots, chopped
• 3 medium onions, quartered
• 5 medium potatoes, quartered
• One 10-ounce package frozen peas
• 2 bay leaves
• 2 beef bouillon cubes
• 1 tablespoon sugar
• 1 tablespoon salt
• Dash of dried thyme
• Freshly ground black pepper
• 1/4 cup cornstarch
• One 28-ounce can whole tomatoes (with their juice) (I skipped tomatoes didnt have any)
• 1 cup good red wine or water

Preparation

1. Preheat the oven to 275°F. (If you want to cut the cooking time down a bit, raise the oven temperature to 300°F.)
2. Layer the ingredients in a 5-quart cast iron dutch oven in the order they are listed. Cover and cook for 4 to 5 hours, stirring once or twice
   
   
   
   
   
   http://www.lodgemfg.com/recipe/oven-beef-stew