Recipes for "dutch oven recipes"

Stir together flour, paprika, salt, and pepper in a medium bowl until well combined. Add beef and toss until evenly coated.

Heat olive oil in a cast iron Dutch oven or large pot over medium-high heat. Sear beef in hot oil until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves.

Cover the pot, reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 hours 30 minutes.

Preheat the oven to 300 degrees F (150 degrees C).

Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.

Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.

Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.

Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.

Rub pork roast with barbecue spice rub and place on the rack in the Dutch oven.

Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.

Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.

Place on the stovetop and let simmer over medium heat for at least 30 minutes.

Gather all ingredients.

Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).

Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.

Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.

Pour batter into the skillet and return to the oven.

Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners' sugar over top.

Enjoy!