Although I assume, that many beef stews are one pots. Unless you are making Julia Child’s boeuf bourguignon. Which I have a done. And it took five hours. Maybe longer. I cant remember. It was good, but five hours good? I don’t know…

Anyway, we had some leftover steak in the fridge. Not enough to warrant a meal on its own though. So I decided to make beef stew. This recipe is pretty forgivable and you could add or subtract any variety of items.

Here’s what you need –

• 1 – 2 pounds boneless chuck/steak/stew beef, cut into 1 inch cubed
• 1 tsp salt
• 1 tsp pepper
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 medium potatoes, scrubbed, peeled and cubed
• 3 medium carrots, scrubbed, peeled and chopped into 1 inch chunks
• 2 stalks of celery, cut into 1/2 inch pieces
• 2 tbsp of tapioca flour
• 1/2 tsp thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1/2 cup red wine

Preheat the oven to 325F. Combine all of the ingredients together in a 3.5 quart (or larger) dutch oven minus the wine. Toss the tapioca and spices to evenly coat the meat and vegetables. Pop into the oven, stirring every hour for three hours. Pour the red wine in at the second stirring (two hours in) and stir to combine.