Wild Plains Pepper Pot Stew
A robust and warming stew that captures the spirit of the untamed plains. Tender beef and root vegetables simmer slowly, creating a deeply flavorful meal perfect for a campfire or a cozy evening at home.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Season beef with salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- 3
Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Return the beef to the pot. Pour in beef broth and diced tomatoes. Add oregano, thyme, and bay leaves.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 7
Add cubed potatoes to the stew. Continue to simmer, covered, for another 45-60 minutes, or until the beef and potatoes are fork-tender.
- 8
Remove bay leaves. Taste and adjust seasonings as needed.
- 9
Ladle into bowls and garnish with fresh cilantro before serving.