Archive for the ‘Dutch Oven’ Category
Basil Beef Roast

- Image via Wikipedia
Ingredients:
- 3 lb Boneless chuck roast
- 1/2 ts Garlic powder
- 1 tb Vegetable oil
- 1/2 ts Pepper
- 1 tb Dried whole basil, crushed
- 1 c Hot water
- 1 Small onion, ringed
Instructions:
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.
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Chunky, Ground Beef Stew
Ingredients:
- 2 lbs. ground beef
- 32 oz. tomato-vegetable juice cocktail
- 3 potatoes, peeled and cubed
- 1 (16 oz.) pkg. frozen, mixed potatoes
- 1 onion, chopped
- Salt, to taste
- Pepper, to taste
Instructions:
In a large pot over medium-high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil. Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until the potatoes re-tender. Salt and pepper to taste.
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Stewed Ground Beef with Barley

- Image via Wikipedia
Ingredients:
- 1-1/2 pounds extra-lean ground beef
- 1 cup chopped onion (about 1 large)
- 1 cup sliced celery (about 2 medium stalks)
- 1 cup uncooked pearl barley
- 2-1/2 cups water
- 1 tablespoon chile powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (28-ounce) can whole tomatoes, undrained
Instructions:
Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency.
6 servings
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