A simple yet satisfying dinner, this one pot beef vegetable skillet has incredible flavors from the carrots, celery, potatoes slow baked in a red wine and tomato sauce.
When it comes to cooking, I’ve been spoiled for the first 30 years of my life. Until I was 19 I lived with my parents and my mom cooked for us every single day. As soon as I finished high-school I went to college in a city 3 hours away from my parents’ house making it quite impossible for me to come home to have a warm meal every day. But out of the blue I found two roommates. One of them LOVED to cook! She would cook and clean dishes for us like it was her life’s mission. Even when she left to visit family she made sure our apartment fridge was filled with homemade meals.
Fast forward few years later I fell in love with a guy who loved to cook. Between my roommate and my boyfriend there was no need for me to step in the kitchen.
But life is full of surprises. Not in a million years had I guessed I will develop a passion for baking and later for cooking.
I’m thankful for my husband who supported me from the very first moment I decided to bake a cake. Without his continuous encouragement I don’t know if I had started this blog. I’m thankful for you. Without you I don’t know if I still be blogging today.
Last, I’m thankful I’m not terrified of knifes anymore. Of course I’m still afraid but now I can hold a chef’s knife in my hand without bursting into tears and shaking like a leaf in the wind. A few years ago the only knife I would use was a small pairing life. And yes, it was dull. In my mind, a sharp knife was more dangerous than a dull one.
How naive was I?
Everyone should know that having good quality knives makes chopping and prepping food much easier. My CUTCO knifes are the best knives I ever had. They have set such a high quality standard making prep so much more efficient since the knives cut through ingredients with such ease and precision.
CUTCO takes such pride in their products. Each knife comes with a Forever Guarantee that includes free lifetime sharpening (just pay $7 for shipping and handling) and a 15-day unconditional money back guarantee. Does it get any better? Yes it does!
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Making this one pot beef vegetable skillet just got a whole lot easier!
Just like the recipe title says, you only need one pot to make this beef vegetable skillet. And yes, it requires a lot of chopping.
Start with chucks for beef for stew. In a hot cast iron skillet, cook the beef for a couple of minutes until browned on all sides. Once the beef is done, remove it from the pan but do not discard the pan drippings.
Add the chopped onion, garlic, carrots, potatoes and celery and cook for a couple of minutes. Stir in the halved cherry tomatoes and pour in the red wine and cook for an additional 3-5 minutes until slightly reduced.
Return the beef to the pan, add the pearl onions and continue cooking the skillet in the preheated oven.
40 minutes later and your dinner is done.
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