Dutch Oven Beef Stew

-
I put my dutch oven to work again! I tried beef stew in it and it was great!! Here is the recipe I used:

1lb beef stew meat
2 to 3T olive oil
1 large onion, chopped
2 to 3lbs potatoes, peeled and chopped into bite size pieces
2 cans green beans, drained
1 can cream of mushroom soup (I use organic cream of mushroom soup)
2 cans corn, drained
1 can (14oz) diced tomatoes
2 to 3 cups stock: beef, chicken, veggie..
Salt, pepper, seasoning salt, to taste

Heat dutch oven on the stove until hot. Add olive oil and let it heat up a bit. Add onion. Cook until onion is soft..


Add stew meat and brown…



Add remaining ingredients..


Bring to a boil. Reduce heat, cover and let it simmer for 3 to 4 hours. Occasionally stir the stew so it does not stick.



I served this meal with toasted, buttered sourdough bread and a salad.. and it was delish!

 

Comments

  1. AnonymousApril 21, 2011 at 4:06 AM

    It looks so good that for a minute there I was sure I was smelling it cook :)

    ReplyDelete
  2. Laura of Harvest Lane CottageApril 21, 2011 at 4:18 AM

    Oh, this does look delicious.

    ReplyDelete
  3. donnaApril 21, 2011 at 10:20 AM

    I'm sure it tastes as good as it looks. Thanks for sharing the recipe. I love using cast iron. It it about all I ever use. Enjoy your day and God bless.

    ReplyDelete
  4. AprilApril 21, 2011 at 12:58 PM

    Looks delicious. Thanks for sharing!

    ReplyDelete
  5. ReneeApril 21, 2011 at 3:29 PM

    Yum!! Looks and sounds delicious. I can't wait to make this. Thanks for sharin!

    ReplyDelete
  6. JaneApril 21, 2011 at 4:31 PM

    Looks sooo good!!! Yummy,making me hungry,think I will save this to favorites,thanks for sharing. Blessings jane

    ReplyDelete
  7. Jhona O.April 22, 2011 at 6:57 PM

    YUM! I just went to a dutch oven cooking class last night. It was so fun and I am so excited to get my own dutch oven and get to cookin'!

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more