Dutch Oven Stew Food

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.

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.

BEEF STEW

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
• Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
• Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
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DUTCH OVEN BEEF STEW

Steps:

• Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
• The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
• Real instructions start now:.
• Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
• In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
• Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
• Cover soup and simmer for 1 hour, stirring occasionally.
• Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.

SIMPLE LAMB STEW IN DUTCH OVEN

Steps:

• Place dutch oven on high heat stove-top to pre-heat.
• Preheat the oven to 300 degrees.
• Cut Lamb chops into 1/2 or 1/3 pieces.
• soak in milk while preparing the breading.
• combine both flours, salt, seasoned salt, pepper, paprika in a flat pan.
• Roll milk soaked lamb chop pieces in flour mixture to coak all sides.
• Pour enough olive oil into dutch oven to cover the botton about 1/8 to 1/4 inch. If the oil starts to smoke slightly the temp is perfect. Quickly drop the coated lamb pieces into the oil.
• Cut the potatoe into stew size peices, drop into the dutch oven. Carefully flip the contents (do NOT stir) once.
• Cut the carrots into stew size peices and drop into the dutch oven. Carefully flip the contents once.
• Cut the onions into eights and drop into dutch oven. Carefully flip the contents once.
• crush and peel the entire head of garlic, then chop into smaller peices. Drop into dutch oven. Flip the contents once again.
• Sprinkle the basil and a little additional seasoned salt.
• Pour in the half bottle of red wine and chicken stock.
• Flip the contents carefully one more time, then plavce the top on the dutch oven. remove from stovetop heat.
• now place hte dutch oven with cover on, into the oven at 300 degrees, on a lower rack. Let this cook for 3-4 hours. 30 minutes before serving, turn oven up to 350 degrees.
• Once serving time arrives, pull the dutch oven from the oven and remove the top. Let it sit on a cool stovetop for 15 minutes or so. (this lets extra moisture evaporate).

DUTCH OVEN PORK STEW

Steps:

• Sprinkle pork cubes with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
• Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
• Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.