Just found this on Yahoo! and I’m drooling.  There is just something about stews and hearty soups when you’re fireplacing (yes, that is a verb in the Parks family lexicon) and it’s freezing outside and the savory smells are wafting through the whole house . . . ahhh.  Can you tell it’s almost November here in Virginia?  

“This hearty beef stew calls for just five ingredients and is unbelievably delicious! Made with only a few flavor-packed grocery-store basics, the one-step recipe is a serious weeknight winner. This comforting meal is perfect for warming up on a chilly fall day, but make sure to freeze your leftovers so you can enjoy it all season!”

Everyday Food’s Sarah Caray

Hearty Beef Stew


  • 1 1/2 pounds beef chuck, cut into 1-inch pieces

  • 1/4 cup all-purpose flour 2 cans (14.5 ounces each) diced tomatoes with green chiles Coarse salt and pepper

  • 3/4 pound small potatoes, halved

  • 1/2 pound frozen peas and carrots, thawed


  1. Preheat oven to 375 degrees.

  2. In a large heavy pot, toss beef with flour.

  3. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour.

  4. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more.

  5. Stir in peas and carrots and let sit 5 minutes before serving.