LODGE CAST IRON 8 QT 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

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.

TENNESSEE WHITE CHILI | LODGE CAST IRON

Tennessee White Chili | Lodge Cast Iron image

This laid back white chili recipe with beans and cilantro is best enjoyed with with a warm skillet full of cornbread.

Provided by Mike Gonce

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon of canola oil
1 cup of chopped onion
1 teaspoon of minced garlic
1 ½ of pounds cooked chicken breasts, cut into small cubes
3 of , 15-ounce cans Great Northern beans (do not drain)
2 tablespoons of chopped fresh cilantro or 2 teaspoons dried cilantro
2 teaspoons of ground cumin
¼ teaspoon of salt
¼ teaspoon of cayenne pepper
of Chicken broth (optional)
of Shredded monterey jack cheese and crushed tortilla chips for garnish

Steps:

Heat the oil in a 5 Quart Dutch Oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender.
Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer.
Serve the chili in bowls sprinkled with the cheese and crushed tortillas.

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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. See details.
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