dawn_mo
Well-known member
I bought it on Amazon, and finally used it. I am making the teacher's hospitality lucheon tomorrow, and so far have made Anne's Beef Burgundy Stew, however, I use beer because I prefer the flavor. I hope I won't get in trouble for serving teacher's beer stew in the middle of the day.
I am also cooking Sandra's Chile Verde, which is an experiment to see how adventuresome this group will be. I am adding potatoes to it instead of serving it over rice, because I am tired and do not want to make any rice tonight and try to figure out how to keep it warm tomorrow. I am going to make a chicken dish of some sort but haven't figured it out yet. But, I love my new Dutch Oven and highly recommend it to anyone looking to buy one.
* Exported from MasterCook *
ANNE'S BEEF BURGUNDY STEW (large)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Freezable
Soups And Stews
Amount Measure Ingredient -- Preparation Method
5 pounds lean stew beef4 bay leaves
3 teaspoons thyme
4 cloves minced garlic
2 cans tomato paste
6 cups burgundy
3 teaspoons rosemary
4 cans beef broth
1 cup water
2 pounds small red potatoes (quartered if large)
2 pounds carrots (in 1 inch slice)
4 small onions quartered
2 pounds small mushrooms -- quartered
6 tablespoons water mixed with 3 tbsp. corn starch
1/2 cup fresh minced parsley
salt & pepper to taste
Brown stew beef. Drain and return to pan with bay leaves,thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary,
bring to boil and simmer 1 and one half hours or until tender Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until
vegetables are done. Add corn starch mixture and stir until slightly thickened. Add parsley and salt & pepper to taste.
Anne's note: P.S. I adjust thyme, rosemary, and parsley to my taste. I like more than this recipe calls for, and fresh rosemary works better.
NOTES : Marinate the beef in balsamic vinegar
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* Exported from MasterCook *
Chile Verde (large batch)
Recipe By :Sandra in London
Serving Size : 12 Preparation Time :0:00
Categories : Enchiladas Pork
Soups And Stews
Amount Measure Ingredient -- Preparation Method
1/4 cup lard6 pounds lean -- fresh boneless pork
butt, cut into 1 1/2" cubes
4 medium white onions -- thinly sliced
lengthwise
6 cloves garlic -- pressed
1 tablespoon salt
2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
16 small tomatillos -- husked and finely
chopped or 1 cup canned
8 fresh Anaheim chiles -- seeded, deveined
and finely chopped
2 large tomato -- peeled and coarsely
chopped
1/2 cup fresh cilantro leaves
1 1/2 cups chicken stock
1 1/3 tablespoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and
cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to
boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
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I am also cooking Sandra's Chile Verde, which is an experiment to see how adventuresome this group will be. I am adding potatoes to it instead of serving it over rice, because I am tired and do not want to make any rice tonight and try to figure out how to keep it warm tomorrow. I am going to make a chicken dish of some sort but haven't figured it out yet. But, I love my new Dutch Oven and highly recommend it to anyone looking to buy one.
* Exported from MasterCook *
ANNE'S BEEF BURGUNDY STEW (large)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Freezable
Soups And Stews
Amount Measure Ingredient -- Preparation Method
5 pounds lean stew beef4 bay leaves
3 teaspoons thyme
4 cloves minced garlic
2 cans tomato paste
6 cups burgundy
3 teaspoons rosemary
4 cans beef broth
1 cup water
2 pounds small red potatoes (quartered if large)
2 pounds carrots (in 1 inch slice)
4 small onions quartered
2 pounds small mushrooms -- quartered
6 tablespoons water mixed with 3 tbsp. corn starch
1/2 cup fresh minced parsley
salt & pepper to taste
Brown stew beef. Drain and return to pan with bay leaves,thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary,
bring to boil and simmer 1 and one half hours or until tender Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until
vegetables are done. Add corn starch mixture and stir until slightly thickened. Add parsley and salt & pepper to taste.
Anne's note: P.S. I adjust thyme, rosemary, and parsley to my taste. I like more than this recipe calls for, and fresh rosemary works better.
NOTES : Marinate the beef in balsamic vinegar
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* Exported from MasterCook *
Chile Verde (large batch)
Recipe By :Sandra in London
Serving Size : 12 Preparation Time :0:00
Categories : Enchiladas Pork
Soups And Stews
Amount Measure Ingredient -- Preparation Method
1/4 cup lard6 pounds lean -- fresh boneless pork
butt, cut into 1 1/2" cubes
4 medium white onions -- thinly sliced
lengthwise
6 cloves garlic -- pressed
1 tablespoon salt
2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
16 small tomatillos -- husked and finely
chopped or 1 cup canned
8 fresh Anaheim chiles -- seeded, deveined
and finely chopped
2 large tomato -- peeled and coarsely
chopped
1/2 cup fresh cilantro leaves
1 1/2 cups chicken stock
1 1/3 tablespoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and
cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to
boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
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