Instructions
In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.
Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon about ½ cup meat mixture onto each bun. Enjoy !
2 ounces pancetta, or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine, or orange
PREPARATION
Preheat oven to 250°F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving. Enjoy it !
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest
Directions
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
1 (3.5 pound) chicken, cut into 8 pieces (I usually use 3.5lbs of b/s breast)
3 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk celery, chopped
4 cloves garlic, minced
1 fresh hot chili pepper (such as jalapeo), seeded & minced (I omit for the kids)
1/2 cup chicken broth, homemade or canned
hot cooked rice or couscous
DUTCH OVEN RECIPE INSTRUCTIONS
In large bowl, combine onions, lime juice, salt & pepper. Add chicken & toss to coat well. Cover & refrigerate for 3-6 hours. Remove chicken from marinade & pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.
Heat oil in 5-quart Dutch oven. Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.
Add reserved marinated onions, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. Stir in chicken broth & reserved marinade liquid; bring to boil. Return chicken to Dutch oven; reduce heat to medium-low and simmer, covered, until chicken shows no sign of pink at the bone when cut with tip of sharp knife, 35 to 40 minutes. Serve over hot cooked rice or couscous. Enjoy the Dutch oven recipe !
3 cups (12 oz) shredded Monterey Jack cheese, divided
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
Dash of ground red pepper
1/2 tsp. pepper
2 (4.5 oz.) cans chopped green chilies, undrained
3/4 cup sour cream
4 garlic cloves, minced
3/4 cup salsa
6 cups chicken broth
Chopped fresh parsley, optional
***fresh ground turkey can be substituted for the chicken***** DUTCH OVEN RECIPE INSTRUCTIONS
1. First of all sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.
2. And then heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Next is to add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.
Hungarian Pot Roast Dutch Oven Recipe DUTCH OVEN RECIPES INGREDIENTS:
1 3 to 4 lb. lean chuck or rump roast
1.5 tsp Paprika
2 tsps salt
1/4 tsp pepper
2 Tbs veg. oil
1/2 cup water
1 bay leaf
8 to 10 small whole white onions
8 small carrots, pared
2 8oz cans Hunt's Tomato Sauce with mushrooms
1 clove garlic, minced
1/2 tsp. onion salt
2 Tbs minced parsley
1 cup sour cream (optional)
DUTCH OVEN RECIPES INSTRUCTIONS Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim off fat. Place onions and carrots around meat. Add Hunt's Sauce, garlic and onion salt. Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. Add parsley. Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings. NOTE : adde a quartered onion, instead of the small white ones. Use plain tomato sauce and added slice baby portobellos . Do not use the parsley or sour cream, and addepotatoes in. Served well over egg noodles .
Corned Beef And Cabbage Dutch Oven Recipe A great Dutch oven recipe to try ! Dutch Oven Recipes INGREDIENTS
1 3lb. Corned beef brisket
16 sm. White onions, peeled
15 peppercorns
2 bay leaves
8 sm. Pototoes, peeled
8 med. Carrots, halved across
1 med. Head cabbage, cut into wedges
Dutch Oven Recipes INSTRUCTIONS Place beef & enough water to cover into dutch oven. Heat to boiling, cover, reduce heat & simmer 1 1/2 hrs. (or 1 hr. Per lb.) add onions & potatoes. Cover; simmer 20 min. Add carrots. Cover; simmer 15 min. Arrange cabbage over all.
