6 QUART CAST IRON DUTCH OVEN RECIPES

Name: Oven Beef Stew | Lodge Cast Iron
Prep time: 10 min
Cook time: 4 h
Yield: 6 - 8
Ingredients: 2 ½ of pounds beef stew meat, cut into chunks; 6 of carrots, chopped; 3 of medium onions, quartered; 5 of medium potatoes, quartered; 1, of 10-ounce package frozen peas; 2 of bay leaves; 2 of beef bouillon cubes; 1 tablespoon of sugar; 1 tablespoon of salt; of Dash of dried thyme; of Freshly ground black pepper; ¼ cup of cornstarch; 2, of 28-ounce cans whole tomatoes (with their juice); 1 cup of red wine or water

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OVEN BEEF STEW | LODGE CAST IRON

Oven Beef Stew | Lodge Cast Iron image

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen.

Provided by Sarah "Pat" Kirkwood Lodge

Prep Time 10 minutes

Cook Time 4 hours

Yield 6 - 8

Number Of Ingredients 14

Ingredients

2 ½ of pounds beef stew meat, cut into chunks
6 of carrots, chopped
3 of medium onions, quartered
5 of medium potatoes, quartered
1, of 10-ounce package frozen peas
2 of bay leaves
2 of beef bouillon cubes
1 tablespoon of sugar
1 tablespoon of salt
of Dash of dried thyme
of Freshly ground black pepper
¼ cup of cornstarch
2, of 28-ounce cans whole tomatoes (with their juice)
1 cup of red wine or water

Steps:

Preheat the oven to 275 degrees Fahrenheit. (If you want to cut the cooking time down a bit, raise the oven temperature to 300 degrees Fahrenheit.)
Layer the ingredients in a 5 Quart Cast Iron Dutch Oven in the order they are listed. Cover and cook for 4-5 hours, stirring once or twice.

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