The idea of putting supper in one pot, setting it in the oven, and walking away until the timer goes off isn't a novel one. But it's a pretty terrific system. We haven't had much luck getting a slow cooker to give us food with any flavor, but now that we both own handsome Le Creuset enameled cast-iron casseroles - Sheryl found them at T.J. Maxx for a bargain price - we've been cooking in them every night. Of course, any heavy-based pot with a tight-fitting lid will do. The juices are locked in, and the food is loaded with flavor. We make a vegetarian dish with whatever market produce looks good that day. Beef stew begins with a chuck roast that cooks to melting tenderness with Dijon mustard and tomatoes. Stewed chicken thighs make a simple dish that relies entirely on the poultry for flavor. Most nights, the pot goes directly to the table. Family members help themselves, and the cleanup crew has it easy.
So, Stew Me
One sturdy cast-iron pot is all you really need to deliver a flavorful, piping-hot dinner right to the table.
VEGETABLE CASSEROLE
SERVES 4
Olive oil (for the pan and for sprinkling)
4 large carrots, thickly sliced
8 small red potatoes, halved
1 pound ready-peeled and seeded butternut squash, cut into 2-inch pieces
1/2 pound white mushrooms or shiitakes, stemmed and halved or quartered
1 bunch radishes, root ends trimmed
1/2 pound green beans, stem ends trimmed
1 large sweet onion, cut into 8 wedges
Salt and pepper, to taste
1/2 cup chicken stock or water
2 tablespoons chopped fresh parsley
Set the oven at 400 degrees. Lightly oil a heavy-based casserole (about 21/2-quart capacity).
Layer the vegetables in the pan. Add the carrots, potatoes, squash, mushrooms, radishes, green beans, and onion, sprinkling each layer with oil, salt, and pepper. Pour the stock or water into the pan at the sides.
Cover the pan and roast the vegetables for 11/2 hours, basting them several times with the juices in the pan, or until all the vegetables are tender.
Sprinkle the vegetables with parsley and serve.
BEEF AND TOMATO STEW
SERVES 4
3 pounds boneless beef chuck roast
1 tablespoon Dijon mustard
1 clove garlic, finely chopped
1 teaspoon dried oregano
Pinch of crushed red pepper
Salt and black pepper, to taste
1 large Spanish onion, halved and thinly sliced
1 green bell pepper, cored, seeded, and cut into 1-inch pieces
1 cup white wine
1 cup chicken stock
2 cups whole peeled canned tomatoes, crushed
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Set the oven at 350 degrees. Have on hand a heavy-based casserole (about 4-quart capacity).
Place the beef in the casserole.
In a bowl, stir together the mustard, garlic, oregano, red pepper, salt, and black pepper. Rub the mixture all over the beef.
Tuck the onion and bell pepper around the meat. Pour the wine in at the sides.
