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  1. #1
    Join Date
    Jan 2009
    Location
    Lexington, KY
    Posts
    26

    Default Dutch Oven Beef Stew and Cinnamon Rolls

    This was from October, but it was the first time I've made beef stew in my DO. I had a beef stew crock pot recipe that I modified into this for a 10" shallow DO.

    1 1/2 lb stew meat
    12 small red potatoes quartered
    1 stalk celery sliced
    10 baby carrots cut into thirds
    1 medium onion chopped
    Flour
    16 oz beef broth
    Thyme
    Basil
    Bay Leaf

    I started by coating the meat in flour and then browning in the oven over a full bed of briquettes. Once browned, I added the beef broth, covered and let it simmer about an hour or until the meat is tender. I then added a pinch of thyme, a pinch of basil, one bay leaf, and the veggies (I had an onion, but forgot to chop and add it). I removed some of the briquettes but still left enough for this to simmer until the veggies were tender...about 30 minutes.

    When I added the veggies, I also started some biscuits. I got this way from Cowgirl...put biscuits in a pie pan and then cover with another pie pan and foil. I put them on the Weber Kettle to bake and turned them over half way in the baking. Oh, I also was smoking some country style ribs covered in Mad Hunky on the Kettle. This was my "back up" in case the stew didn't turn out well.

    Once the veggies were done, I got about 1/2 cup of water and added two heaping spoons of flour and mixed that up well and then added to the stew to thicken and let it cook about another 15 minutes or until thickened.

    The stew, biscuits, and CSRs hit the spot on a very chilly evening.

    Here are some pics for your viewing pleasure.


























    After adding the thickener







    My dinner. Not a good pic of the CSR, but you get the idea.



    The next morning, I baked some Pillsbury Cinnamon Rolls. I lined the DO with parchment paper to remove the rolls easy. These are pretty good cinnamon rolls...BUT definitely no where close to home made, but it was an easy breakfast to get us going.





    Thanks for viewing!
    *****
    Becky

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Absolutely beautiful Becky! I saw this earlier with a different title and wondered why it was deleted.

    I like the shot of the herbs right next to the Browning ammo. Did you use that to help brown the meat?

    Good job!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Holy Cow!!! That looks amazing to me! Sis you knocked that one outta the park ... or should I say camp site!

    Thanks for sharing the pics with us

    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Very nice!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Absolutely great looking chow!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Well, I'm glad you undeleted it! Very nice. Now, let's see the rifle that goes to the Fiocchi ammmo!

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Jan 2009
    Location
    Lexington, KY
    Posts
    26

    Default

    Thanks, Everyone!

    Quote Originally Posted by tomshoots View Post
    I like the shot of the herbs right next to the Browning ammo. Did you use that to help brown the meat?


    Quote Originally Posted by SmokyOkie View Post
    Well, I'm glad you undeleted it! Very nice. Now, let's see the rifle that goes to the Fiocchi ammmo!
    Like I told SmokyOkie, I haven't been active here since joining and I didn't want to tick anyone off. Not sure what the rules are for posting in more than one forum.

    And that's cool that y'all noticed the ammo...I took that picture and posted it just to see if anyone noticed. Hee hee hee.....

    Here's the gun...a German police pistol that my Father-in-Law brought back from WWII. We take it out and shoot it every now and then. It even has the nazi symbol on it...I don't care for that but it's still a nice pistol. The serial number for the gun, 2 magazines, and holsters all match. Yeah, I know it needs a good cleaning...











    *****
    Becky

  9. #9
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I'm with ya on the Nazi symbol. Still a nice rare pistol. Cool!!

    And quite alright to post here what you shared on another forum. It's funny, we've answered this question from two different members this week.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I think I'd keep that one in the gun case. It's gotta be worth a penny or two.

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