n 6 quart or larger dutch oven with enough water to cover
This Dutch oven recipe can take a couple of
oat completely.
In the dutch oven (or heavy pot) combine the
Mix all the ingredients together in a big, covered Dutch oven. Cover and bake in the oven at 275\u00b0 for 5 or 6 hours.
Do not open the lid while cooking.
Cut stew meat into small pieces.
Salt, pepper and roll in flour.
Brown in skillet.
Put stew meat, carrots, tomato sauce and cabbage in a long pan or Dutch oven.
Cover and bake 2 to 3 hours or until tender-done at 300\u00b0 to 350\u00b0.
Combine all ingredients in Dutch oven. Place in oven at 250\u00b0 for 5 hours.
Put stew meat, potatoes, onion, celery and carrots in a large pan with lid or Dutch oven.
Mix salt, sugar, tapioca, tomato juice and beef bouillon.
Pour this mixture over stew and bake covered for 4 hours at 250\u00b0.
Place ingredients in Dutch oven.
Mix well and cover.
Cook in a 250\u00b0 oven for 6 to 8 hours.
Don't open until ready!
Heat oven to 275\u00b0.
Put all ingredients in Dutch oven or covered casserole.
Stir until well mixed.
Cover and bake for 4 hours.
Do not disturb until the 4 hours are up.
Serves 8.
Mix together and bake covered, no peeking, for 3 hours at 300\u00b0.
I use a cast-iron Dutch oven and have even made this using round steak rather than stew meat.
Great when mom's out branding and there's no one to man the kitchen stove.
Preheat oven to 375\u00b0.
Coat meat in flour and salt.
Brown in melted shortening in Dutch oven.
Add soup and 2 1/2 cups water. Add basil and mix well.
Bring to boil; cover and bake in oven for 1 1/2 hours.
Add vegetables and wine.
Cover and bake an additional hour or until vegetables are tender, adding more wine or water as necessary.
Liquid should be on the thick side.
Cook in Dutch oven with lid on for 4 hours at 250\u00b0.
Two hours before stew is done, add potatoes, green beans and carrots.
Put ingredients in a heavy Dutch oven or large casserole.
Add large chunks of potato, carrots, celery, a small head of cabbage and several small onions. Mix together thoroughly and cover tightly. Bake 4 hours at 325\u00b0. Do not peek!
Place ingredients in layers in casserole dish or Dutch oven. Don't mix and don't brown meat.
Bake in 250\u00b0 oven for 4 to 5 hours, covered.
Cut vegetables into suitable pieces.
Mix all ingredients in Dutch oven that has been soaked in water.
Cover tightly and bake 4 hours at 300\u00b0 in preheated oven.
Serves 4 to 5.
Heat oven to 300\u00b0.
In large Dutch oven, combine all ingredients; mix well.
Cover.
Bake for 6 to 7 hours, stirring occasionally.
Remove bay leaves.
Makes 12 (1 cup) servings.
In a large Dutch oven or roaster, combine tomatoes with liquid, tapioca, basil, sugar, salt and pepper.
Add cubed beef, onions, carrots, potatoes, celery and water.
Mix well.
Cover. Bake in 350\u00b0 oven for 2 to 2 1/2 hours (or at 300\u00b0 for 3 hours). May stir when half done.
It makes its own gravy and freezes well. Makes 4 to 6 servings.
Heat oven to 300\u00b0.
In large Dutch oven or roasting pan, combine all ingredients; mix well.
Cover; bake at 300\u00b0 for 6 to 7 hours, stirring occasionally.
Remove bay leaves before serving. Makes 12 (1-cup) servings.
Mix all ingredients and cover with mushroom soup.
Pour into large casserole dish or Dutch oven.
Cover tightly with aluminum foil, then with dish or pot lid.
Place in 250\u00b0 oven for 4 hours. Do not open casserole during cooking time.
Break bread into small pieces.
Stir everything, mixing well, into a large iron pot.
(I use a cast iron Dutch oven.)
Cover and put on middle rack in oven at 325\u00b0 for 3 to 3 1/2 hours.