The Dutch oven beef stew is a classic that fills your soul. Grandma’s style stew made in the traditional style in Dutch a oven.
If you have a Dutch oven, it’s time to ude it.
Cast iron casseroles distribute the heat like no other casserole and allow us to cook long over very low heat, getting the softers stews or amazing broths.
And I have special discounts for Le Creuset (40% discounts).
What is a cast iron casserole?
inCast iron casseroles are made in a single piece with cast iron. They distribute and maintain heat like no other material. Almost indestructible pieces that last a lifetime. In addition, thanks to the fact that they are made in one piece, they can be put in the oven and are amazing to make a roast or even make bread.
As I have mentioned, they are casseroles made in one piece, for this they build sand molds where they pour the cast iron. Each mold is destroyed after each use. It is a very manual process and this is one of the reasons why they have such a high price.
There are two types of finish for this type of casserole, with or without enamel.
Cast iron casseroles with enamel are the casseroles that we find in brands such as Le Creuset or Staub (the first with white enameling and the second with black enamelling). Enamel-less cast iron casseroles are the ones we find in firms such as Lodge.
Next week I’ll publish a post with much more information about iron casseroles, don’t miss it.
Special discounts for Le Creuset
On the occasion of the pre-sale and that this community does not stop growing, LeCuine have offered us an exclusive discount for this community 🙂
Both the 24 cm cocotte in Indigo and the skillet (frying pan) in Indigo are going to have a great discount and we are the first to be able to enjoy it 🙂 I am happy that they trust me and offer us these opportunities 🙂
If you were thinking of investing in a Le Creuset cocotte or a skillet, this is definitely the time.
40% discounts for Le Creuset (exclusive offers for this community 🙂 ):
(affiliate links)
Beef stew in cocotte
Course: MainCuisine: SpanishDifficulty: Medium4
servings30
minutes3
hoursIngredients
500 g beef for stewing
2 carrots – 90 g
1 onion – 140 g
25 g celery
35 g leek
2 cloves of garlic
Olive oil
1 cup red or port wine
Cornstarch
1 cup tomato sauce
4 medium potatoes
- Bouquet garni:
1 piece of leek
1 sprig of rosemary
2-3 sprigs of thyme
2 bay leaves
Directions
- Cut the meat into medium pieces and season in advance with salt and pepper. At least 1 hour before, but if you can the night before and store the meat in the fridge.
- Heat the Dutch oven (cast iron casserole) with 2 tablespoons of oil over low heat. It is important to heat the casserole little by little.
- In the meantime, finely chop all the vegetables. Personally, I like to cut 1 of the carrots very small and the other one into slices. The first one will thicken the sauce and the second one will stay whole.
- Flour the meat with flour or cornstarch. Shake very well and seal all the meat in the cocotte. Better to do it in 2 batches so as not to fill the casserole. It is important that it browns well. When the first pieces are browned, we take them out on a plate and do the same with the rest.
- When all the meat is browned, add 2 tablespoons of oil to the casserole and add all the vegetables. Add salt and let it sauté for about 5 minutes.
- Meanwhile prepare the bouquet of aromatic herbs.
- Simply place the rosemary, thyme and bay leaf inside the leek leaf and close with cooking string.
- When the vegetables are sauteéd, add the tomato and wine. Mix well and add all the meat, the bouquet garni and 1 large glass of water. The broth has to cover all the meat well.
- Bring to a boil and put the lid on. Cook on low for about 50 minutes.
- After 50 minutes, check that the meat is getting soft.
- Peel and cut the potatoes into bite size pieces.
- Add the potato and cook for another 25-30 minutes over low heat, with the lid on.
- Turn off the heat and let it rest for 10 minutes before serving. Remove the herb bouquet garni before serving.
