Best Bites: Autumn Beef Stew

There's nothing like some comfort food on a cool fall day. This Easy Autumn Beef Stew is delightful and will warm and fill you up like nothing else. We cooked our stew in a beautiful Staub Pumpkin Cocotte. This cast-iron pot is so versatile and is eye-catching with its gorgeous orange color and pumpkin shape. This was ideal for cooking up this stew because of its natural heat retention and redistribution. Slow cook this on a chilly day and your whole family will be eating it up for dinner! Ingredients: 1 1/2 - 2 pounds beef stew meat, cut into 1 inch cubes 2 tablespoons vegetable oil 1 cup water 2 large potatoes, peeled and cut into 1 inch cubes 2 medium carrots 1 large green pepper, cut into 1/2 inch pieces 3 garlic cloves, crushed 1 medium onion, chopped 2 teaspoons salt 1/2 teaspoon pepper 2 tablespoons beef bouillon granules 1 can (14.5 ounces) diced tomatoes, undrained Directions: Preheat oven to 325 degrees. In a pan, brown meat in 2 tablespoons oil on medium-high heat (do not need to cook the beef all the way through, just until the outside has browned). Place browned meat into a dutch oven. Add the remainder of ingredients to the dutch oven, stirring to ensure everything has mixed before placing it in the oven. Cover and bake for 2 hours (stir everything midway cooking) or just until the vegetables are tender.