One Pan Beef Stew

This is finger licking good! I used my wok for this, but any good sized pan will do. Just make sure that it's oven proof, since you need to place this goodness in the oven. The baguette will be nice and crusty at the end. If you're not a fan of very crusty bread, then skip that step. However you choose to make it, it's worth the time and effort. So, so delicious! Enjoy!

Ingredients:

-1 Tbs vegetable oil

-2 1/2 lbs beef chuck roast, cut into chunks

-2 medium carrots, peeled and sliced

-12 oz shiitake mushrooms

-1 onion, finely chopped

-4 garlic cloves, minced

-2 Tbs tomato paste

-3 Tbs flour

-1/2 cup cooking red wine

-3 cups beef broth

-1/2 tsp salt

-1/2 tsp pepper

-1 cup frozen peas

-1 baguette, sliced

-butter flavored cooking spray

-shredded Parmesan cheese

-dried parsley leaves

Directions:

Preheat the oven to 400 F.

Heat oil in a wok or oven proof pot/large pan. When hot, add the beef chunks and quickly brown on all sides. Transfer beef to a bowl and return wok to stove.

Toss in the carrots, mushrooms and onion. Give it a good stir and cook for about 5 minutes or until veggies are soft. Stir in the garlic and tomato paste. Mix well and cook another 30 seconds. 

Sprinkle the flour on top, stir and cook for another minutes. Add the wine, give it another good stir and cook for a couple of minutes or until the wine is almost completely evaporated. 

Finally, add the broth, salt, and pepper. Return the beef and any accumulated juices back to the wok. Give it a really good stir, loosening all the bit and lumps, if any. Bring to a simmer. 

Cover and transfer to the oven. Roast for one hour, stirring once or twice throughout. 

Remove wok from the oven and stir in the frozen peas. 

Quickly preheat your oven to HIGH broil.

Spray each baguette slice with the butter spray. Arrange them on the edge of the stew, forming a crown around it. Sprinkle each slice with some shredded Parmesan cheese and parsley leaves.

Broil in the preheated oven for 2 minutes. Enjoy!