Theresa Sheldon | Cherokee County EC

Stews are good for the soul and the belly. This one-skillet wonder starts with chunks of beef that are seared then simmered with vegetables and herbs in a rich and savory broth that tastes complex in flavor but is actually simple to make. The whole family will love it.

—Vianney Rodriguez, Food Editor

2 tablespoons (1/4 stick) butter
2 pounds beef chuck stew meat, cut into 1-inch pieces
1/4 cup flour
2 cups water
1 cup apple cider
1/2 cup steak sauce
2 teaspoons dried thyme
1/2 teaspoon ground black pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, sliced
1 medium onion, chopped
1 package frozen cut green beans (10 ounces)

1. Heat butter over medium-high heat in a large skillet. Add beef and brown on all sides, 2–3 minutes per side.

2. Stir in flour. Gradually stir in water, apple cider and steak sauce. Bring to a boil.

3. Stir in thyme, pepper and bay leaf. Reduce heat to low, cover and simmer 2 hours.

4. Add potatoes, carrots, onion and green beans. Cover and cook an additional 30 minutes or until vegetables are tender. Discard bay leaf before serving.

Serves 8.