Dutch Oven Dove Food
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
DUTCH OVEN DOVE
The gravy is almost as good as the doves. Serve it over a wild and white rice combination or serve it on brown rice.
Provided by Miss Annie
Categories One Dish Meal
Time 1h45m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Sauté bacon in a Dutch oven.
- Remove bacon and reserve.
- Brown doves slowly in bacon drippings and season with salt and pepper.
- Remove to a plate.
- Brown flour in drippings and add bouillon.
- Stir constantly until thickened.
- Add mushrooms and return doves to pan.
- Add bay leaf and cloves.
- Put bacon on top.
- Cover and simmer 1 hour.
- Add sherry and sprinkle with parsley.
- Cook 15 minutes longer.
- Remove bay leaf and cloves before serving.
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- Short Ribs. Sort of the original “set it and forget it,” a Dutch oven is just the thing for a long-simmering braise. You can sear short ribs right in the pot, and they become meltingly tender after a couple of hours.
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- Scalloped Potatoes. Sure, they’re called Dutch ovens, but these beauties are famous for containing French cuisine. This classic scalloped potato and leek dish starts with a roux base—butter and flour spun together—which, again, is an ideal thing to make in a pot that doesn’t tend to allow burning easily.
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