oat completely.
In the dutch oven (or heavy pot) combine the
This Dutch oven recipe can take a couple
n 6 quart or larger dutch oven with enough water to cover
In a dutch oven brown stew meat in hot shortening, turning
In a
5-quart Dutch oven, layer stew beef and alternate vegetables, 1/3
stew,
1/3 celery, 1/3 peas, salt and pepper. (Easy on the
salt,
the soup has a lot.) Repeat for 3 layers. Cover top with
mushroom soup and 1/2 can of water.
Cover and bake for 5 hours in oven at 225\u00b0.
75 degrees.
In a oven proof Dutch oven or large casserole pan
Put all ingredients in a Dutch oven (or heavy pan, covered) and cook 5 hours in oven at 250\u00b0.
Preheat oven to 350\u00b0.
In a 5-quart Dutch oven, combine beef, undiluted soup, dry soup mix, wine and onion; mix well.
Top with potato pieces and carrots, mixing in slightly.
Cover and bake 2 hours.
Stir in broccoli, cover and bake 15 minutes.
Remove cover and bake 15 minutes longer.
Combine all ingredients in 2 1/2-quart casserole or Dutch oven.
Cover and cook in a slow oven at 300\u00b0 for 3 1/2 hours. Mix potatoes into stew during last hour and cook covered. Stir occasionally. Yields 8 servings.
Put all ingredients in dutch oven or roaster.
Bake covered at 250 degrees for 5-6 hours.
Check and add more V8 juice if stew looks dry.
In a large heavy skillet or Dutch oven, brown stew meat in olive oil over medium heat. Reduce heat to low and add garlic and onion; cook until onion is clear.
Add rest of ingredients.
Cover and simmer 1 hour.
Serve with boiled potatoes and heavy bread and sliced Edam cheese.
Makes 6 servings.
Put in a Dutch oven and cover.
Sprinkle tapioca over vegetables.
Bake at 250\u00b0 for 5 hours.
Do not uncover until done.
Spray Pam on Dutch oven.
Place meat on bottom.
Layer onion, celery, carrots and potatoes on top.
Mix salt, sugar, tapioca and juice together and pour over vegetables.
Cover.
Bake at 250\u00b0 for 4 hours, or if in hurry at 350\u00b0 for 2 1/2 hours.
Add peas 30 minutes before removing from oven.
Layer all ingredients in Dutch oven according to list. Cover with foil. Bake 4 hours at 250\u00b0. When taken from oven, it's ready.
You don't even brown the meat.
Just put all the ingredients in a large Dutch oven with a cover or a casserole.
Cook in the oven for 2 1/2 hours at 375\u00b0, stirring occasionally.
Place raw meat on bottom of Dutch oven.
Layer the celery, carrots, onions and potatoes in that order.
Mix tomato juice, tapioca, salt and sugar together. Pour over vegetables and cover. Bake at 250\u00b0 for 4 hours.
In Dutch oven, combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper and bay leaf. Cover and cook on low heat about 20 minutes. Add carrots and potatoes until tender. Remove bay leaf. Blend flour with 1/2 cup water. Stir slowly into hot liquid. Cook and stir until thickened. Makes 6 servings.
In heavy Dutch oven or crock-pot, first layer meat, then onion, celery, carrots and potatoes.
Lay on bay leaf.
Mix salt, sugar and tapioca.
Sprinkle over.
Add Worcestershire sauce, tomatoes and water.
Cover tightly.
Bake at 275\u00b0 for 4 to 5 hours for in crock-pot overnight for 8 hours on low.
Combine flour, salt and pepper; coat meat in seasoned flour. Brown in hot shortening in Dutch oven.
Add soup, water, onion and basil.
Cover and bake at 375\u00b0 for 1 hour.
Add potatoes, carrots and water (or grape juice).
Cover and bake 1 hour longer or until tender.
Makes 2 or 3 servings.
Can be doubled.
Saute salt pork in large skillet.
Place in a Dutch oven or stew pot with beef chunks, onion, garlic, bouillon, tomato, peppercorns, parsley and enough water to cover all.
Cover; simmer for 2 hours.
Add wine last half of cooking.
The last 20 minutes of cooking, add potatoes, celery, carrots, salt and pepper.