Dutch Oven Beef Stew.

Ingredients:

• Olive Oil, Just enough to thickly coat the bottom of Dutch Oven
• 2 lbs. Stew Meat, cubed
• 2 Med. Size Sweet Onions, cut into wedges
• 3 Cloves Garlic, minced
  
• 6 Med. Carrots, cut into 1" pieces
• 6 Ribs of Celery, cut into 1" pieces
• 1 1/2 lbs. Potatoes, cut into 1" pieces
• 1/4 cup Chopped Parsley
• 2 packs of Beef Stew Seasoning
• 2 cups of beef broth
• 1 cup of water
• 1/4 cup of flour
  
• Salt and Pepper to taste
  

1. Place your empty Dutch Oven over the coals to preheat.
2. After the oven is heated, add the Olive Oil. You'll know it's hot enough when the surface of the oil is shimmering.
3. Carefully add the meat to the oven. Stir periodically until it's nicely browned on all sides.
   
4. When the meat is browned, add the onions and garlic. Cook, stirring occasionally, until the onions have softened.
5. Add the rest of the vegetables into the oven and stir. Add the parsley, beef broth, water and seasoning.
6. Place on lid and add some coals lid. Rotate oven and lid every twenty minutes to cook evenly.
   
7. When the vegetables are getting close to being done, add the flour to thicken it up.
8. Continue cooking until all the vegetables are done.

Pumpkin Delight

Crust:

1 Yellow cake mix; reserve 1 cup of mix
1 egg; beaten
1/2 cup butter; melted


Filling:

1 (30 oz.) can pumpkin
3 eggs; beaten
3 tsp. pumpkin pie spice
1 cup milk
3/4 cup dark brown sugar


Topping:

1 cup cake mix
1/4 cup sugar
1 tsp. cinnamon
3 Tbs. cold butter

________________________________


Prepare Crust:

Mix together cake mix, egg, and melted butter. Press into bottom and 1 1/2" up sides of a well greased 12" Dutch oven.

Prepare Filling:

In a bowl, combine all filling ingredients and mix well. Pour filling into Dutch oven to fill crust.

Prepare Topping:

In a small bowl, combine cake mix, sugar, and cinnamon. Stir to mix. Cut in butter until coarse crumbs are formed. Sprinkle over top of pumpkin filling.

Bake:

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 1 hour.

Serve with vanilla ice cream or whipped cream as topping.

Serves:

8-10


This is the first time that I used those Dutch oven liners. They are worth every penny.

Last edited on Mon Oct 10th, 2011 02:19 pm by JanL