Cold weather is the perfect time for slow cooked dishes like beef stew; no fancy equipment needed except a heavy-duty stovetop-to-oven pot.

Here are some tips for turning out tasty beef stew every time:

Use the right cut of meat (chuck, round, sirloin, brisket and bone-in short ribs are all good candidates.

Be sure the meat pieces are cut about the same size

Rub the meat liberally with your favorite rub or spices

Let the meat rest uncovered for 30 minutes at room temperature; cold meat does not brown evenly.

Brown the meat slowly in a pot large enough to accommodate the pieces in a single layer

Bake covered in a preheated 325F oven

Use an oven thermometer to determine when the meat is cooked (160F)

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Oven Braised Beef Stew

INGREDIENTS

1 1/2 pounds beef stew meat cut into 2-inch pieces

2 1/2 tablespoons favorite meat rub

2 tablespoons olive oil

½ cup diced pancetta

1 cup chopped onion

3 cloves whole garlic, peeled and smashed

2 heaping tablespoons tomato paste

2 tablespoons minced parsley

1 tablespoon fresh thyme leaves

1 1/2 cups red wine (and more if needed)

2 Yukon Gold potatoes, scrubbed and cut into 2-inch chunks

Salt and pepper to taste

DIRECTIONS

Dry the meat with paper towels then rub them all over with the meat rub. Set aside

In a stovetop to oven heavy duty pan, heat the olive oil and add the pancetta, onion and garlic and cook over medium heat until the onions soften; stir in the tomato paste and coat the mixture well until it turns dark red. Transfer the mixture to a bowl, stir in the parsley and thyme and set aside. Add additional oil if pan seems dry and add the meat to the pan. Brown the pieces well on all sides over medium heat. Raise heat to high and add half the wine and allow it to boil for a couple of minutes. Turn off the heat.  Add the potatoes and remaining wine and stir the mixture gently. Cover the pan and place in the oven for about 45 minutes or until an instant read thermometer registers 160F.

Serve hot with some of the pan juices and cooked green beans or other vegetable on the side. Serves 4.

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