Beef Stew

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On a cold autumn day when I had a weakness for beef stew, and the process of preparing for my new Dutch oven merger with iron found in past years by my mother in an antique shop, which I ignored and because the dust can build up in the cellar.

Scrub thoroughly with steel wool, I was the reason this whole thing in the basement, first call was banned. It 'very difficult to clean, and like all castPots, needs seasoning is correct before using it. Can not be put in the dishwasher, because the rust of iron, and must always be covered with a layer of fat to keep it seasoned properly. The regular cast amateur debate on the benefits of reducing vegetable oil rec perfect condiment. In fact, the process of well-seasoned cast iron cooking is an art in itself. Perhaps reaching the melting pot perfectly seasoned, is a rewarding experience, buttime?

One may wonder why someone would do all the effort. The cast has excellent thermal insulation properties which make it very energy efficient. You can reach perfect cooking temperatures in the mid and low heat settings, thus reducing the risk of burning or dry food. It is ideal for long slow cooking our favorite comfort foods. If you remove the cast iron pot or pan on the stove, it stays warm for a long period of stay so that foodlonger hot food cooked in pots or other materials. The heavy, dense metal resists warping and lasts forever. These characteristics explain why so many people washing, undeterred by the hand and the need to swear properly seasoned, cast iron pots.

Fortunately, there is another type of cast iron cookware has all the advantages of cooking in cast iron cooking without the hassle. The character can be glazed, a process of layers of enamel iron fittings.This process has many advantages. It eliminates the need to maintain the well-seasoned iron. The smooth surface of vitreous enamel of the teeth is much easier to clean and enameled cast iron cookware can be washed in the dishwasher. The smooth surface also allows you to safely use this type of cookware for all types of heat sources including ceramic and induction hobs. The layer of enamel that allows with tomatoes and other acidic ingredients that typically react negatively to cook with cast iron.And the tooth enamel can be in any number of colors such as red or fire engine will be produced lemon yellow, making it a perfect choice for kitchen design. It is so attractive that the e-mail or stew roast cooked in a cast iron Dutch oven, you go right from oven to table.

I wrote my beef stew in my old Dutch oven and was actually one of the most delicious soups I have ever done. It 'was bubbling gently in the oven for hours and was hot whenput on the table. But, unfortunately, confirmed the cleanup process, went directly from the winery. Now I have a number of attractive glazed pots in my kitchen pot hanger bar (with matching Dutch oven), and my old iron Dutch oven still need a good dusting.

Dutch Oven beef stew

In 1 tablespoon vegetable oil

2 pounds beef chuck roast boneless trimmed and cut into small pieces

8 ozkielbasa in half lengthwise and then slice a piece of cut semicircles

2 onions chopped coarsely

V. 2.1 tsp garlic salt

ground black pepper to taste

1 cup dry red wine

1 (10 oz) condensed cream of mushroom soup

1 (10 oz) condensed cream of celery

1 (8 ounces) diced tomatoes stewed

5 medium potatoes, peeled and cubed bite

2 cups sliced carrots bites

Grill Mug 02:01Sauce

1 cup frozen peas

1 (8 ounce) can beans, drained

Pre-oven to 300 F. In a large Dutch oven with handles fire resistant, heat vegetable oil over medium heat. Add beef to Dutch oven and brown well, stirring often. If your Dutch oven is quite low, try this instead of batches, brown the meat at once. Return all meat to Dutch oven, onion and kielbasa. Sauté until the onion is transparent, stirringfrequently. Add garlic, salt and pepper. Add red wine and stir until slightly 'gold dissolved. Stir in both cans of soup, tomatoes with their juice, potatoes, carrots and barbecue sauce. Mix well, cover and cook for 3 hours. Before serving, remove from oven and place on stove over medium heat. Reduce, stirring often, until the sauce thickens to desired consistency. Add the peas and beans and stir until hot. Need 10th

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