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Old 08-29-2013, 03:04 PM   #1
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Default Dutch Oven Seasoning/Beef Stew Article

Has anyone seen this article/recipe? I've been in the market for an antique dutch oven and I'll have to try his suggestions as outlined.
http://www.smokingmeatforums.com/t/1...-and-beef-stew

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Old 08-29-2013, 03:14 PM   #2
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The dry vermouth is an interesting addition at the end of cooking, I might have to try that sometime. Makes sense though, eat stew with dry vermouth, then have a Manhattan afterwards as you watch the sun set over the mountains. Ahh.....

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Old 08-29-2013, 04:12 PM   #3
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The Montana mountains are breathtaking.

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Old 08-31-2013, 09:24 AM   #4
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Quote:
Originally Posted by Melana View Post
The Montana mountains are breathtaking.
Yes they are.
http://historictamaracklodge.com/files/2012/03/6.jpg
Regards, GF.
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Old 08-31-2013, 09:51 AM   #5
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I used to love cooking with my dutch oven. When we lived in Montana I used it all the time, but haven't in quite a while. This gets me inspired to break it out and make a nice roast.

For a roast:
Heat the dutch and add a bit of sliced garlic and oil to the bottom. Once the oil is hot, place the roast into it, and sear all sides.

Instead of water, pour beer into the dutch to just cover the roast. I've used cheap beer and I've used homebrew. This is the only thing I ever use BMC for.

Add carrots and potatoes as desired.

Cover the dutch and cook until done.

Cook to desired temperature.

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Old 09-01-2013, 01:29 AM   #6
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Quote:
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I know Wild Good Island when I see it!

Here is the early spring view (best damn time of year) of the hills just outside my front door in western Sanders County.

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Old 09-01-2013, 02:54 AM   #7
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My wife found an enameled Lodge dutch oven (I think it's 12Q) really cheap and it is probably the most used piece of cookware in our house.

It makes great stews, soups, braized roasts, roux, I've even used it for steaks, it cooks sooo evenly (now I have a cast iron skillet for that).

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