French Beef Stew in my Le Creuset

So, I was in Atlanta for work and went to a demonstration kitchen at the convention center we were in.  After watching a cook use Le Creuset pots....one lucky person in the audience won a stew pot.  Well.....it was ME!!!  Very exciting...the pot retails around $200....crazy right!

I fully expected to blog about how it wasn't worth the money...however, I LOVE this pot.  It is basically a very well made cast iron pot that is coated.  It cooks very evenly and goes from stove top to oven.

I don't know that I would spend the money on it...but it was FREE!!!  If you happen to win one, buy one, or get one as a present.......you won't be disappointed.

Now....for my first cooking experiment in the pot....I made one of my favorite comfort foods.....a recipe passed down from my Mom.

French Beef Stew

2 lbs Tenderloin (Filet) we use what we cut off of the untrimmed Filet tenderloin from Costco

                  You can use London Broil for a cheaper version....but the Filet is my first choice for this.

1/4 Cup Oil

1 onion-Chopped

1 can Beef Broth

2 Bay Leaves

3Tbsp Tapioca (In the baking aisle)

32oz can Diced tomatoes

1 Tbsp Parsley

2 cloves garlic-minced

2 1/2 tsp Salt

5 stalks Celery, 5 Carrots and 3 large Potatoes (do not add in first part of cooking)

Preheat oven to 350

Brown tenderloin in oil in a pan that has a lid that can go into the oven. (Dutch oven)

Add all of the above ingredients except carrots, celery and potatoes....

Stir until well blended. Let simmer for about 10 minutes.

Bake in oven for 1 1/2 hours.

Then take out and add cubes of carrots, potatoes and celery. Cook for an additional 1 1/2 hours or until carrots and potatoes are tender.

Enjoy!  Great with some crusty Sourdough. My family has this for Christmas Eve dinner....and it just reminds me of home;-)