On a cold autumn day last year I had a weakness for beef stew, and the process of preparation that made me once again with the old cast iron Dutch oven found years ago by my mother in an antique shop, which Since then I have ignored and allowed to gather dust in the cellar.
While vigorously scrubbing with steel wool, I was the reason for the entire issue has been mentioned banished to the basement, in the first place. It 'very difficult to clean, and like all cast iron cookware, youNeeds proper seasoning before using. It can not be placed in the dishwasher, as the rust of iron and should always be covered with a layer of fat to maintain properly seasoned. Fans of iron regularly debate the merits of reduction compared to vegetable oil as the perfect condiment. In reality, the process is properly seasoning cast iron cookware is an art in itself. Perhaps the realization of perfectly seasoned cast iron pan is a rewarding experience, but has theTime?
One might ask why anyone would go all the problems. Cast iron has excellent thermal insulation properties that make it very efficient. You can get an ideal temperature for cooking at low heat settings and media, reducing the risk of burning or drying your food. And 'perfect for the long, slow cooking of our favorite comfort foods. If you remove the cast iron pot or pan from the heat source, maintains the heat for a long period so that your food will stay hotlonger the food in pots of other materials. The heavy, thick metal resists warping and lasts forever. These characteristics are why so many people, undeterred by washing hands and the need to swear properly seasoned, cast iron cookware for '.
Fortunately, there is another type of cast iron pans, the cook all the advantages of cooking in cast iron, is without its drawbacks. Enameled cast iron can be a process that seals in the layers of ironGlazed enamel. This process has many advantages. Eliminates the need to maintain the iron properly seasoned. The smooth surface of vitreous enamel of the teeth is much easier to clean and enameled cast iron cookware can be placed in the dishwasher. The smooth surface also makes it possible to ensure this type of cookware for all types of heat sources including ceramic hobs and induction use. The layer of enamel allows, with tomatoes and other acidic ingredients, the cook usuallyreact unfavorably with cast iron. And the tooth enamel can be produced in unlimited colors, like red fire engine or lemon yellow, makes it a perfect choice for today's design-conscious kitchen. It is so attractive, that you can walk to your stew or roast in a cast iron Dutch oven cook-mail right out of the oven to the table.
I wrote to my beef stew in my old Dutch oven and was in fact was one of the tastiest stews I've ever done. E 'was bubbling slowly in the oven for hours and remainedhot when they put on the table. But, unfortunately, has confirmed the cleanup process that went straight down into the cellar. Now I have to hang a number of interesting pots enameled pot rack in my kitchen (with matching Dutch oven), and my old cast iron Dutch oven is again needed a good dusting.
Dutch Oven Beef Stew
1 tablespoon vegetable oil
2 pounds boneless beef chuck roast, cut, cut and cut them into bite size pieces
8 ouncesKielbasa, cut in half lengthwise then cut into bite-sized slices of semicircles
2 onions, coarsely chopped
1st / 2 teaspoon garlic salt
ground black pepper to taste
1 cup dry red wine
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of celery
1 (8 ounce) can tomatoes stewed meat, diced
5 medium potatoes, peeled and cut into bite-sized cubes
2 cups sliced carrots in small sizeRounds
1 / 2 cup barbecue sauce
1 cup frozen peas
1 (8 ounce) can beans, drained
Pre-oven at 300 C. In a large Dutch oven with refractory handles, heat the vegetable oil over medium heat. Add meat to Dutch oven and brown well, stirring constantly. If your Dutch oven is rather small, do this in batches rather than trying to Brown all the meat once. Return all meat to Dutch oven, add onions and Kielbasa. Roast until the onion is transparent,Stirring frequently. Stir in garlic, salt and pepper. Add the red wine and stirring to loosen browned bits. Stir in both cans of soup, tomatoes with their juice, potatoes, carrots and barbecue sauce. Mix well, cover and cook in oven for at least 3 hours. Before serving, remove the Dutch oven and place on stove over medium heat. Reduce, stirring constantly, until thick sauce to desired consistency. Add the peas and beans and stir until heated through. Serves 10
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