Dutch Oven Beef Food

DUTCH OVEN BEEF

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Brown the beef on all sides for about 10 minutes and transfer to a plate.
• To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
• Add in the tomato paste and stir for 1 minute.
• Return the beef to the pot (with the drippings on the plate).
• Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
• Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
• Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
• Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
• Stir in flour mixture into the simmering mixture and stir.
• Add in the peas and pearl onions; cook until heated through and slightly thickened.
• Remove the bay leaf and discard.
• Serve immediately over hot cooked noodled.
• Delicious!

DUTCH OVEN BEEF TIP AND GRAVY

Steps:

• Preheat oven to 400.
• In a large Dutch oven, cook bacon until crispy. Set aside and save drippings.
• Now you are going to sear your beef. Turn the heat up to med-high and add some oil if you don't have enough bacon grease.Make sure the beef is dry. Wet meat won't brown! Work in small batches, searing the beef in the dutch oven until it is brown on all sides. Remove beef and set aside.
• Turn the heat down to med and saute onion until soft. Add garlic and saute 1 minute.
• Return beef to pan. Salt and pepper it to taste. Now add the flour and stir it around so everything is covered. Put the dutch oven in the preheated oven, uncovered, for 5 minutes. Stir, then cook for another 5 minutes. This is cooking the flour and giving it a bit of a crust. (and it's how Julia Child's does it so I won't argue!).
• After the beef and flour has cooked, take the dutch oven out and turn oven down to 200. Add everything else to the pot (including the cooked, chopped bacon) except mushrooms. The liquid should be enough to just barely cover the meat, not drown it.
• Bake covered @ 200 for the next 2 - 2.5 hours. You want the beef to simmer on low, so you may have to adjust the temperature. Add the mushrooms in the last half hour of cooking. Meat is done when fork tender.

DUTCH OVEN BEEF STEW

Steps:

• In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

DUTCH OVEN BEEF STEW

Steps:

• Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
• Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
• Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

PAULA'S DUTCH OVEN POT ROAST

Steps:

• Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
• Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.