Beef Stew In An Iron Skillet

In my big iron skillet I melt a tbsp of butter and then over medium heat brown a package of lean stew meat from my favorite kosher butcher (made a special trip this morning). Add 1 large onion cut into wedges, 5 medium sized carrots, 2 stalks of celery, 4 yukon golden potatoes, 8 oz. of button mushrooms halved, and 3 good-sized garlic cloves minced, a spritz of salt, several grinds of fresh black pepper, a pinch of caraway seeds, a can of zesty diced tomatoes and green peppers with the liquid. Cover and simmer on low for 30 minutes while setting the oven to 275˚. Still covered place in oven for 2 hours. It doesn't get any easier than this!