Sunday Dutch Oven Beef Stew

The product page lists salt, paprika, sugar, monosodium glutamate, spices, onion, and garlic, so one shake seasons the beef and helps it brown. The product page's advice to go easy matters here: stew reduces as it cooks, which is why the recipe uses low-sodium broth and saves the final seasoning for the end.

Made with

• Seasoned Salt

Ingredients and steps

Serves: 6-8

From the product page: "Use it on anything that calls for salt and pepper. Go easy: it doesn't take much."

Ingredients

• 3 lb boneless beef chuck roast, cut into 1 1/2-inch pieces
• Frisco Seasoned Salt: use the amount on the label (go easy, as the product page says)
• 3 tablespoons flour
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine, or another cup of broth
• 4 cups low-sodium beef broth
• 2 bay leaves and 1 teaspoon dried thyme
• 1 1/2 lb Yukon Gold potatoes, cut into chunks
• 4 carrots, cut into 1-inch pieces
• 2 ribs celery, sliced
• 1 cup frozen peas and chopped parsley to finish

Steps

1. Heat the oven to 325F. Pat the beef dry, season it lightly with Seasoned Salt, and toss with the flour.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, without crowding, 4-5 minutes per batch. Set it aside.
3. Lower the heat to medium. Cook the onion 5 minutes, then stir in the garlic and tomato paste for 1 minute.
4. Pour in the wine and scrape up the browned bits. Add the broth, bay leaves, thyme, and the beef with its juices. Bring to a simmer.
5. Cover and move the pot to the oven for 1 1/2 hours.
6. Stir in the potatoes, carrots, and celery. Cover and return to the oven 45-60 minutes, until the beef is fork-tender and the vegetables are soft. (Beef is safe at 145F long before chuck turns tender. The long cook is for texture.)
7. Stir in the peas, remove the bay leaves, and taste. Add more Seasoned Salt only if it needs it. Top with parsley.
8. Cool leftovers quickly, refrigerate within 2 hours, and reheat to 165F.

Pair it with

Black Bean Chili Adobo. For the second pot of a cold week, the product page says to simmer the kit in 7 cups of water for 25 to 35 minutes, and it lists black beans, sweet potatoes, and adobo.