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Dutch Oven Irish Stew

March 23rd, 2015 by ironcooker

Happy St Patrick’s Day

Irish StewIf you’re anything like me, then one day for Irish eats just isn’t enough.  Luckily, I’ve overstocked on the St. Patty’s staples enough to make several meals, and a dutch oven Irish stew is definitely one of them.

Stews are a mainstay Irish comfort food.  Traditionally, they’re made with potatoes, onions, parsley, and sometimes carrots.  For protein, lamb can be used, but mutton is usually better because the meat is tougher, fattier, and lends more to the dish.

But just because there’s a tradition, doesn’t mean that there isn’t any leeway.  For centuries, Irish stews have been an expression of the cook.  Ingredients like turnips and pearl barley make an appearance, while purists turn up their noses at anything more complex than mutton, potatoes, onions, and water.  The stew is always cooked slowly—expect to be simmering and boiling for up to two hours.

Stewing in the Dutch Oven

As a cooking method, stewing has been a part of human civilization for many centuries.  The Gaels of Ireland, however, didn’t have access to a cauldron until after the Celts had invaded and brought them in, after the 7th century BC.  Stews back64820-classic-irish-stew then were often made with goat and root vegetables, and the ingredients and cooking methods haven’t changed materially since then.  The biggest addition to the Irish stew in terms of ingredients was the potato, which came from South America in the sixteenth century.

irish-stewOpen fire kitchens had been around for many years, even well into the industrial revolution.  When the British began to produce dutch ovens, they became a valuable addition to most kitchens and a natural implement for Irish stews.  If you’re going to make this stew, bake some dutch oven soda bread alongside, and you’ll be close to having an authentically cooked Irish meal.

A King Among Comfort Foods

This is the sort of recipe that you get a craving for—hearty, filling, and with a broth that coats your lips.

Ingredients

  • 1 ¼ lbs stewing meat (beef or lamb cuts) cut into 1 inch cubes
  • 3 pounds russet potatoes, cut into ½ inch pieces
  • 1 large onion, chopped
  • 2 cups carrots, cut into ½ inch pieces
  • ¼ cup olive oil
  • 6 large garlic cloves, minced
  • 2 cups beef stock
  • 1 cup Guinness or other stout beer
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped
  • Salt and Pepper to taste

Instructions

  1. Heat olive oil in a 4 ½ qt enamel dutch oven, over medium-high heat.  Add the stewing meet and saute it until it browns on all sides. Add garlic and sauté another minute.
  2. Add beef stock, thyme, tomato paste, sugar, Worcestshire sauce beer, red wine and bay leaves. Stir to combine and bring the whole thing to a boil.  Reduce heat to medium-low, then cover and simmer for an hour.  Stir occasionally.
  3. While the meat and stock is simmering, melt butter in an enamel cast iron 11 Inch Skillet over medium heat. Add carrots, onion, and potatoes. Saute vegetables until golden and set them aside.
  4. After the stew has been cooking for an hour, add the golden vegetables.  Simmer uncovered until both the vegetables and the stew meat are fork tender.  Discard bay leaves and add Salt and pepper to taste, then sprinkle in the parsley.

Now, that’s one way to clean out the pantry!

If you’ve tried this recipe, let us know what you think in the comments below!  Or, if you’re all Irish’d- out (as if!), tell us all about what you were eating and drinking for St. Patrick’s day!

You Might Also Like…

 Thanks to Big Oven for posting a great recipe that’s the basis for this variant!

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Beef Pot Roast With Mushroom Soup-wine Gravy

March 13th, 2015 by ironcooker

A Beef Pot Roast With Mushroom Soup-wine Gravy made in a cast iron dutch oven is something you will never regret making

 

4 lb  Beef round tip roast
2 tb  Cooking fat
Salt
Pepper
1 md  Onion; thinly sliced
10 1/2 oz  Cream of mushroom soup
3/4 c  Burgundy wine
2 tb  Finely chopped parsley
1/8 ts  Garlic powder
1/4 c  Flour; for gravy

5In a Dutch oven, , brown meat in fat. Season
with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add mushroom soup, wine, parsley, and garlic powder; mix well.3
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook
in a 325 degree F oven for same amount of time).
Turn meat once to cook it evenly throughout. When done, remove meat and keep
warm.
For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1
4minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to
liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3
minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
Slice meat; serve gravy separately, or spoon over meat.

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DUTCH OVEN HAWAIIAN CHICKEN

March 10th, 2015 by ironcooker

Image4
A camping recipe for your Dutch Oven

Most of you that have seen our set up at shows know one of the things we always have going over the weekend is a skillet or two of Hawaiian chicken.
Fried Potatoes and onions & some fried potatoes & onions with eggs fro breakfast is a normal thing to smell when you pass through our tents.
All cooked in cast iron skillets and Dutch ovens so you can actually see our products in use. I can actually say that one of my all time favorite  for one or two people
is the Universal Cookware stock pot that is a smaller version of a dutch oven with a handle, a skillet lid and can be used as a sauce pan.
So many of you have asked for this recipe.  I thought it was past due and should be shared with you. This is the full version that can be cut in half If you don’t
have the need for 8 chicken breast all at once.

Recipe

Family size package of skinless chicken breasts, 8.
One can sliced pineapple.
Twelve ounce jar of your favorite BBQ sauce.
Marichino cherries.

Place four chicken breasts on the bottom of the 12″ Dutch oven. Use half of the sliced pineapple to place on top of the breasts,
pouring the entire juice over the chicken. The pour half of the BBQ sauce on top of this. Place another layer (the remaining four
breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the
center of each pineapple slice. Pour the remaining BBQ sauce on top. Place the lid on the oven. Place the oven on the coals and
cover the top of the oven with coals. Cooking time is 30 to 45 minutes, remove and check at about twenty minutes. When
finished, make sure that the chicken is thoroughly cooked before serving.

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Apple Stuffed Pork Tenderloin

March 7th, 2015 by ironcooker

Image3
Apple Stuffed Pork Tenderloin

This is a wonderful  Dutch Oven recipe we came across,and we had to share it with you.

Made at your camp site or at home in your back yard, you are sure to enjoy this recipe as much as we have.

1 small apple, chopped (Granny Smith)
1/2-cup bread crumbs, soft
1/4 cup celery, chopped
1/4 cup green onions, chopped
2 Tablespoons raisins
2 Tablespoons walnuts, chopped
2 – 3 pound pork tenderloin, trimmed of fat
1/2 cup apple cider
1 1/2 teaspoon cornstarch
1/8 teaspoon cinnamon
Dash of nutmeg
Cooking instructions:
Stuffing:
Stir together the chopped apple, bread crumbs, celery, raisins, walnuts,
green onion, and nutmeg.
Add 1 Tablespoon of the cider. Mix well.
Meat Preparation:
1. Butterfly the tenderloin. Cover with clear wrap and pound to 1/2 inch thickness.
2. Spread stuffing mixture over meat. Roll up from one side.
3. Tie with cotton string to secure. Brush with some of the remaining apple cider.
4. Place meat on a rack in a 12″ Dutch oven.
5. Bake for approx. 45 minutes to 1 hour.
Sauce: While tenderloin is baking, combine in a sauce pan the rest of the appl
cider,
cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Serve with
tenderloin.

CHARCOAL HINTS: Use 10 to 12 briquettes underneath and 12 to 14 on the lid.

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Cast Iron Cook Pot

March 6th, 2015 by ironcooker

A One Stop Solution to Explore Culinary

Dutch oven with feetBaking cake, frying chicken or stir-fry is incomplete without utensils made out of cast iron. With this metal pan, you can explore a wide gamut of culinary wonders. It is fun to cook in this pan. Use of these utensils, date back to the Han Dynasty, when they were used for the evaporation of salt. In kitchens across the globe, this cookware is treasured by generations owing to its manifold benefits. Over the years, appearance of this appliance has evolved. For the convenience of users, handles and stands are attached to these cooking vessels. Durability and even heat distribution are two important attributes that have made it a must have for any kitchen.

 

An age-old asset

You do not require any special utensil to cook food in this. Be it oven or stove, you can cook anything in a Cast Iron Cook Pot. A seasoned pot improves with age and lasts for a lifetime. These pans are made from a single sheet of metal and helps in uniform distribution of heat while cooking. Professional chefs, as well as your mother and grandmother, depend on this cookware owing to its temperature control attribute. Around the globe, enthusiasts opt for this vessel for fat-free cooking as food glides its surface seamlessly. Owing to even circulation of heat, you can use this cookware for searing, frying and baking.Bread in Dutch Oven

Take care of seasoning Cast iron Roast Beef Recipe

Versatility of cast iron pans and skillets makes it stand out. In fact, you can utilize your creative best and experiment with different cuisines. Cast iron is non-stick in nature. Curing and seasoning prevent food particles to stick to the surface and appearance of cracks. If you are using a frying pan, then preheat it. Avoid pouring cold liquid on a hot surface, as it will lead to cracks. While cooking in Cast Iron Cook Pot on the electric stove, you need to take extra care. Preheating and setting the temperature should be done with utmost care. If you heat the pan too fast then, it might form hotspots.

Maintenance of utensils

Every time you cook in these pans, the surface will appear smooth as seasoning fills the microscopic pores of cast iron surface. Maintenance of pots decides durability of Cast Iron Cook Pot. You can wash utensils in brief intervals and then dry to get rid of excess oil. Unlike utensils of other makes, you cannot wash a cast iron cookware in dishwasher. You can use water and dishwashing soap for cleaning utensils. Never let the water rest on the surface, as it will lead to the formation of rust.

Prevent it from rust formation 

In case, your food tastes metallic or has a blackish appearance then know that layer of seasoning has depleted. In Cast Iron Cook Pot, avoid storing food as it affects the curing level. Refrain from boiling water in these pans as it affects seasoning applied on the surface and causes it to rust. Metal pans are preferred for its unique cooking properties. Those suffering from iron deficiencies can benefit from the process of absorption of iron. However, quantity of iron absorbed depends on the age of cookware and duration of cooking.

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Dutch Oven Recipes: A Full Day of Dutch Oven

February 8th, 2015 by ironcooker

Dutch oven with feet

A Dutch oven is any in a family of thick-walled cooking pots, usually made in cast-iron.

They have tight-fitting lids and have been used to cook for hundreds of years.  While this article will talk about European and American historical applications, similar cooking pots were all developed by the Dutch, the Japanese and the Balkans.  Derivative cookware took hold in Britain, America, Australia, and South Africa.

The History of the Dutch oven

The proper Dutch oven has a long history of being a sturdy, utilitarian pot in Europe and through America.

Early European History

The similar cookware in the style of the Dutch oven was developed in the late 17th Century in both the Netherlands and Britain.  The Dutch used production and manufacturing methods that involved dry sand molds in which to pour metal.  The result was a smoother cooking surface that was more desirable than what the English could produce, and the pots were eventually imported into Britain to satisfy the demand.  Seeing an opportunity, Abraham Darby would later travel to the Netherlands to observe the manufacturing process.  Once he returned to Britain, he filed for a patent and produced the cookware for Britain and the American colonies.

American History

On the other side of the Atlantic, the design of the Dutch oven began to change in order to better suit the needs of the people.  A shallow pot, legs to hold the pot above coals became commonplace, and a flange on the lid allowed people to place hot coals on the top of the pot to evenly cook the contents without getting coal in the food.  Dutch ovens were beloved by colonists and settlers for their durability and versatility.  A single pot could be used for boiling, baking, stews, frying, roasting, and almost any other cooking application.  They became so desirable in fact that people of that time would include their favorite iron cookware in their will in order to ensure that it was bestowed to the desired inheritor.  It’s no surprise, then, that Dutch ovens were carried into the westward expansion by rugged pioneers like those in the Lewis and Clark expedition, mountain men, and cattle drivers.

Use in Cooking

Dutch ovens are versatile, utilitarian cookware, but they’re specially suited for long, slow cooking recipes.  Think roasts, stews, and casseroles.

In keeping with the pioneering spirit, Dutch ovens are great for camping and the outdoors.  Often, a Dutch oven made for camping will include features like tripod legs, wire bail handle, and a concaved lid to place hot coals on top for an even internal temperature.  You can even use one of these sturdy pots for true baking, producing great foods and sides like biscuits, cakes, breads, pizzas, and pies.  Using smaller insert baking pans, you can rotate out finished foods and keep baking or start on uncooked dishes.  Some models will allow for stacking to conserve heat, and may go as high as 5 or 6 pots atop one another.

Recipes

The Dutch oven was a valuable piece of equipment for its versatility.  If need be, one could literally cook every meal in one of these durable pots.  To demonstrate that point, five recipes to carry you throughout the day are included here.

dutch ovens

Supper

 

Resources

If you’re looking for more recipes, check out these great resources:

Dutch Oven Dude: The quintessential Dutch oven enthusiast, this site is full of recipes for your Dutch oven.  http://www.dutchovendude.com/dutch-oven-recipes.asp

The Blog at Iron Cooker: A great resource for Dutch oven recipes, outdoor life, cast-iron care, and a retailer for several types of Dutch oven.  http://www.ironcooker.com/blog/

Dutch Oven Mania: These people love Dutch ovens!  Find a number of great recipes, guides to clean and maintain your Dutch oven, and advice on what to look for in a Dutch oven.  http://www.dutchovenmania.com/dutch-oven-recipes.html

Seasoning and Care

Depending on how the Dutch oven is manufactured, you may need to keep in mind some tips for keeping your pot clean.

For Bare Cast-IronSize Matters Multiple Dutch Oven

Clean your bare cast-iron Dutch oven like you would any other cast-iron cookware: using a brush and boiling water.  It’s best to use very little or, preferably, no dish soap.  Once it’s dried, apply a thin layer of cooking oil to prevent rusting and store your Dutch oven in a clean, dry place.  Leave the lid ajar for air circulation so you can avoid the smell and taste of rancid oil.  You can also use a newspaper or dry paper towel to wick away any of the ambient moisture.

For Enameled Ovens

Enameled ovens don’t need to be seasoned before they’re used.  Remember that enameling is best suited for water-based heat, which means you should avoid deep-frying.  Clean it like you would you ordinary cookware—some brands can be put in the dishwater.

References

There are some really great photographers whose pictures were too great to pass up.  Thanks to these blogs for beautifying this lens.

Posted in Dutch Oven Recipes | No Comments »

Dutch Oven Irish Stew

Monday March 23rd, 2015 in Dutch Oven Recipes | No Comments »

Beef Pot Roast With Mushroom Soup-wine Gravy

Friday March 13th, 2015 in Dutch Oven Recipes | No Comments »

DUTCH OVEN HAWAIIAN CHICKEN

Tuesday March 10th, 2015 in Iron Cookware Recipes | No Comments »

Apple Stuffed Pork Tenderloin

Saturday March 7th, 2015 in Dutch Oven Recipes | No Comments »

Cast Iron Cook Pot

Friday March 6th, 2015 in Iron Cooker Updates | No Comments »

Dutch Oven Recipes: A Full Day of Dutch Oven

Sunday February 8th, 2015 in Dutch Oven Recipes | No Comments »

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