Beef and Barley Stew Over Fire
So far during Bandage Fe Chef week, I've used a cast atomic number 26 grill grate and the cast iron skillet. Last dark, we brought out the "big gun", the venerable dutch oven.
The dutch oven, especially the "camp" dutch oven that I utilize, has been around for centuries. The thing I love about information technology is that y'all can use it on a stove superlative, in an oven, over a fire, in a Big Greenish Egg or topped with lit charcoal briquettes. I think the latter is my favorite, specially when "nesting" two or more ovens like below when we were camping with my parents in Cades Cove this past summertime.
What really sold me on the thought of dutch ovens was my female parent'south mixed fruit cobbler that she baked in a campground when all the other campers were simply eating burnt hot dogs.
But before I go along going, I want to cover seasoning or more chiefly, REseasoning of cast iron. Donna of My Tasty Treasures mentioned that she had gotten her hands on some used cast fe cookware but one of the pieces had slight rust and asked if at that place was a remedy for that.
Accept a bit of very fine sandpaper or steel wool and rub off the rust spot as lightly as possible. And so launder and reseason the pot/pan equally described beneath by the good folks at Lodge Manufacturing. Club is a local visitor (Southward Pittsburg, TN) and in my opinion, the premier bandage iron cookware company. If that'southward non skillful enough for yous, my mom says it is the all-time too.....so take it upwardly with her:)
How To Re-flavour Bandage Iron
Launder the cookware with hot, soapy water and a stiff castor. (It is okay to use soap this time because y'all are preparing to re-season the cookware).
Rinse and dry out completely.
Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your selection) to the cookware (within and out).
Place aluminum foil on the bottom rack of the oven to catch any dripping.
Set oven temperature to 350 – 400 degrees F.
Place cookware upside downwards on the meridian rack of the oven.
Broil the cookware for at least i hour. Subsequently the hour, turn the oven off and permit the cookware absurd in the oven.
Since it has snowed all day yesterday and we oasis't had temperatures above freezing in 4 days, I decided to make Pam's (For The Love Of Cooking) Beef & Barley Stew in my #12 Social club bandage iron dutch oven. The green text is copied and pasted from her kick ass nutrient blog. I might have contradistinct the credit a flake. The pics are mine, you can tell, they don't look equally practiced as her's :)
Beefiness and Barley Stew:
- 2 tsp olive oil (divided)
- 2 lbs of lean chuck, diced
- 1 small-scale sweet yellow onion, diced
- 4 cloves of garlic, minced
- 8 cups of beef goop
- 1-ii bay leaves
- Sea salt and freshly cracked pepper, to gustation
- 8 oz of mushrooms, sliced
- iii stalks of celery, diced
- 3 carrots, diced
- 5-6 fingerling potatoes, diced
- 1/two cup of pearled barley
- ane/2 loving cup frozen peas
- 2 tbsp cornstarch mixed with a fiddling water
Preheat the oven to 275 degrees. Heat 1 teaspoon of olive oil in a large Dutch oven over medium high heat. Add the beef in batches and cook for 2-3 minutes, or until caramelized. Once the beef is cooked, add together the onion and garlic and cook for an additional 2-3 minutes, stirring often. Add together the beef broth, bay leaves and season with sea salt and freshly croaky pepper, to taste. Cover the Dutch oven with a chapeau and place into the oven for 2-3 hours.
Heat the remaining teaspoon of olive oil in a skillet over medium high heat. Add the mushrooms and cook for 3-4 minutes until golden chocolate-brown. Add together the mushrooms, carrots, celery, fingerling potatoes and pearled barley to the beefiness soup. Cover and cook on the stove top over medium depression heat for 45-60 minutes or until the vegetables are soft and the pearled barley is cooked through. Mix a fleck of cornstarch with some h2o and stir until completely dissolved. Add the cornstarch slurry to the humid soup and stir. Remove from the heat and serve. Enjoy.
Make sure yous don't oversupply the beef while browning. We did ours in about 4 small batches.
I like this recipe because it starts on the stove top...
And then gets covered and goes into the oven for a few hours where the magic happens inside the dutch oven. (I remember there's something like the Keebler Elves inside there making information technology 12 kinds of crawly simply I haven't been able to get a picture of them.)
Finally it ends up back on the stove top.
Mine wasn't nearly as pretty as Pam's, just information technology was the absolute best beef stew I've ever had in my life and Alexis agreed.
Simply a bowl of that and a clamper of bread slathered with some gorgonzola cheese butter was the absolute perfect common cold night meal.
Time for a game of "Versus" in the comments:
1) dutch oven versus crock pot
2) enamel covered dutch oven versus patently
iii) On a cold, cold night: chili versus stew
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Source: https://www.nibblemethis.com/2010/01/cast-iron-chef-beef-barley-stew.html