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Archive for the ‘Dutch Oven Recipes’ Category

Green Beans With New Potatoes Recipe

December 24th, 2014 by ironcooker

One of our Favorite Dutch Oven recipe is made with new redskin potatoes

3 pounds fresh green beans

1/4 pound salt pork, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed
2 to 3 teaspoons House Seasoning, recipe follows
12 small red potatoes
1 onion, cut into slivers
1/2 stick unsalted butter, sliced
Ground black pepper

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.

Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe courtesy Paula Deen


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Lamb Stew

October 18th, 2014 by ironcooker

Dutch oven lamb stew

lamb-stewThis is a great way to cook lamb in your cast iron cookware at home or at your camping adventure.

2 1/2 pounds leg or shoulder of lamb
4 tablespoons oil
1 onion chopped
1 minced clove garlic
2 large carrots cut in chunks
2 potatoes cut in chunks
4 cups lamb stock or water
1 small can tomato puree
1 tablespoon dry cooking sherry
1 teaspoon soy sauce
1/2 teaspoon salt
1/8 teaspoon kelp powder
2 – 4 tablespoons corn starch (optional)
1/2 cup cold water (optional)
2 tablespoons chopped parsley

Cut meat in 1 inch cubes , trimming off excess fat2DSC_0261

In 5 or 6 quart cast iron Dutch oven lightly brown lamb on all sides
use minimum oil

Add onions and garlic & sautee briefly

Add carrots , potatoes, lamb stock or water, tomato puree, sherry and seasoning, cover and bring to a boil then turn down heat and simmer 45 minutes.11

If you are using a campfire and tripod, lift your chain so it is away from the coals and not boiling.

Check and correct seasonings to taste.
thicken with cornstarch dissolved in water if desired.
garnish with chopped parsley and serve.



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Brazilian Pot Roast

October 5th, 2014 by ironcooker

Pot roast

Brazilian Pot Roast

Preheat oven to 325 F

1 beef roast  - 3 or 4 pounds
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon cumin
1/2 cup cider vinegar
1/2 cup water
2 tablespoons oil
1 onion
1 carrot
1 bay leaf

imagesWith wide pronged fork, poke holes in roast over all surface

Combine garlic, salt, vinegar & water.
Pour over meat making sure marinade seeps into the hoels in meat. let stand for an hour.

Brown all surfaces of roast in oil in a cast iron Dutch oven over medium heat

Preheat oven to 325 F

add liquid and cook for 30 minutes.
Take out and add carrot,onion & bay leaf to the Dutch oven and turn down heat and simmer for 2
or 3 hours,  Until meat is tendersoy-braised-pot-roast



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Dutch Oven Roast Beef

April 19th, 2014 by ironcooker

Peggy’s Roast Beef

1 Boneless Rump Roast

1/2 cup 100% pure coconut oil

1 large onion cut up any you want.

4 to 6 cloves of garlic peeled but not chopped

Place all of the above ingredients in a cast iron Dutch oven over low heat.Put the lid in place and let it cook turning only every so often to keep one spot from getting too brown. I cooked mine about five hours turning it Cast iron Roast Beef Recipe occasionally.Remove the roast from the drippings which should be nice and brown by now.Place it on a plate. Add a little water to the drippings to make enough gravy. Turn the temperature up till the drippings begin to simmer.Mix cornstarch with water and use as a thickener. Add the slurry very slowly stirring constantly to prevent it from lumping. When the gravy is the right consistency you will know. Slice your roast across the grain and slip it back into the gravy.

I never season beef before I cook it unless I am stuffing it with garlic or peppers. As far as salt and pepper, I only season after the cooking is done and after the gravy is mixed. I only use salt and pepper to season my roast, but again, I only season just before we eat and after it is completely cooked.

Serve with mashed potatoes or rice and a veggie.

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Easy Dutch Oven Bread

April 5th, 2014 by ironcooker

Dutch Oven Bread

Easy Dutch Oven Bread

Bread in Dutch Oven Prep Time:1 Hr 30 Min Cook Time:45 Min Total Time:2 Hr 14 Min

For Basic Bread
1 cup very warm water
2 1/2 teaspoons yeast (or one packet) (see Note)
pinch of sugar
1 stick unsalted butter, melted and cooled
4 cups bread flour plus more for worksurface while kneading
2 teaspoons salt (see Note)
1/4 cup oil (see Note)

flake salt or raw sugar for topping
*special equipment: 4.5 quart or larger dutch oven with lid

(see Note)
2 cups shredded cheddar cheese + 1/2 cup chopped scallions + 1/2 cup chopped parsley
1 1/2 cups grated parmesan + 1 tablespoon fresh thyme leaves + 1 teaspoon cracked red pepper
1 tablespoon cinnamon (sift into the flour) + 1 1/2 cups raisins
2 teaspoons nutmeg (sift into the flour) + 1 cup toasted walnuts + 1/2 cup sugar
1/2 cup maple syrup (reduce water by 1/2 cup) + 1 cup toasted pecans + 1/2 cup sugar


Add water, yeast and sugar to a bowl and let stand for several minutes until yeast becomes foamy and bubbly. Add all the other ingredients. Yep. Dump ‘em in. Combine by hand or using the bread hook of your stand mixer. When mostly combined, remove the dough onto a floured work surface and knead for about 2 minutes.
Put the kneaded dough into a bowl and allow to rest in a warm, dry place for 1-2 hours or until doubled in size.
Preheat oven to 450 degrees.
Turn dough out onto the floured worksurface again (add more flour!) and knead the dough for 2 minutes or until it becomes smooth and uniform in appearance. Form the dough into a small ball and let rest while the oven preheats.
Once the oven is preheated, pour about 1-2 tablespoons of oil into the dutch oven. Add the dough, seam-side down. Using a very sharp knife, cut a deep cross into the top of the loaf allowing the dough to pull away from itself slightly. Pour an additional 2-3 tablespoons of oil over the dough – inside the cross and over the smooth areas too! – and sprinkle salt or sugar over the loaf. Cover with lid.
Place dutch oven inside the oven to bake for 30 minutes. After 30 minutes, turn temperature down to 400 degrees and remove the lid from the pot. DO NOT STAND DIRECTLY OVER THE POT AS YOU REMOVE THE LID. HOT STEAM WILL RUSH OUT! Bake for an additional 15-20 minutes or until the crust is golden brown and the loaf feels firm and light for its size.
Allow loaf to cool 10-15 minutes before removing from the pot to slice. Use a bread knife to slice if possible. Enjoy! Cooling Bread

Yeast: make sure you’re using live yeast that hasn’t expired!!! Also, the water you use should be around 110-120 degrees. Too hot and you can kill the yeast; too cold and it won’t activate.
Salt: reduce to 1/2 teaspoon for sweet breads
Oil: olive is good for savory, use canola or vegetable for sweet versions

Add ins: these are phenomenal in this bread, but the more things you add into the bread, the less your bread hook is going to work to knead the bread initially. If you use it to combine the ingredients then start having trouble, just dump the dough onto the countertop and knead by hand. It won’t kill you.
milk glass kitchen http://www.milkglasskitchen.com/

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Dutch Oven Bread

March 28th, 2014 by ironcooker

Dutch Oven Bread

Home made Dutch Oven Bread: Kneaded Method

Dutch Oven Bread
5 hours
Yield: 1 loaf

4 cups flour (All-purpose or bread flour work best. For whole wheat: use 2 cups all-pupose and 2 cups whole wheat flour)

1 teaspoon kosher salt

1 teaspoon active dry yeast

1 1/2 cups warm water

olive oil for coating crust, if desired

5-6 quart Dutch Oven with lid

Parchment paper

Directions: Sliced bread

In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, salt, yeast, and water. Knead in mixer on medium speed for 10 minutes, until dough is smooth and elastic.
Cover bowl with plastic wrap or the lid of a pot and allow to rise for 2-4 hours until doubled in bulk.
Knead risen dough on a floured surface for a few minutes to remove air bubbles and to redistribute the yeast. Shape into a loose ball, set on a large piece of parchment paper, and cover with a towel for 10 minutes to allow gluten to relax.
Shape dough into a tight ball and lift the dough along with the parchment paper and place in the bottom of the Dutch Oven. Cover with the lid and allow to rise for an additional 30 minutes.
While dough finishes rising, preheat oven to 450 degrees.
Using a sharp knife, make two slits in the surface of the dough forming an “X” shape, and brush with olive oil and sprinkle with kosher salt (if desired, I prefer without.)
Bake, covered for 30 minutes in 450 degree oven. After 30 minutes, remove lid and lower heat to 375 degrees. Bake for 15 minutes longer, until bread is deep golden and sounds hollow when tapped.
Allow to cool on rack for 15 minutes before slicing.
Note: You do not need to oil the pot if you are baking on parchment paper. I have tried it without parchment paper, and instead oiled the pot, but found the bottom crust to be too dark/crunchy/oily for my taste. The texture was far superior when only parchment paper was used.

**Also, check to make sure the knob on the lid of your Dutch Oven is safe for use at 450 degrees. If you’re not sure, just unscrew the knob during baking. (Metal knobs and handles are fine.There is one specific type of handle from Le Creuset that is not recommended at this high of heat. There is more info available on their website.

Adapted from lecreuset.com

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Green Beans With New Potatoes Recipe

Wednesday December 24th, 2014 in Dutch Oven Recipes | No Comments »

Lamb Stew

Saturday October 18th, 2014 in Dutch Oven Recipes | No Comments »

Brazilian Pot Roast

Sunday October 5th, 2014 in Dutch Oven Recipes | No Comments »

Dutch Oven Roast Beef

Saturday April 19th, 2014 in Dutch Oven Recipes | No Comments »

Easy Dutch Oven Bread

Saturday April 5th, 2014 in Dutch Oven Recipes | No Comments »

Dutch Oven Bread

Friday March 28th, 2014 in Dutch Oven Recipes | No Comments »

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