Marks World Famous Dutch Oven Beef Stew Recipes

Steps:

• Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
• Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
• Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Steps:

• This Dutch oven recipe can take a couple of hours if you start with raw food. So these directions have you doing some cooking at home before the outing.
• Beforehand: Peel and slice onion. Grease a large frying pan with margarine or cooking oil. Sauté beef and onion until beef is brown and onions are clear. Drain fat off. Let cool. Place in plastic freezer bag and freeze overnight.
• Peel potatoes and cut into about 1 inch cubes. Peel carrots and cut into 1/2 inch sections.
• Place potatoes and carrots in microwave oven and cook for about 3 minutes. [Don't put too many in at once.] Let cool, then place in plastic bags and freeze overnight.
• On the morning of the outing remove these from the freezer and place in a cooler or wrap in several layers of newspaper. Keep out of direct sunlight. Everything will be thawed and ready to go by cooking time.
• Ready to cook: Fire up 4 lb. bag of "instant" briquettes. Grease Dutch oven, bottom and sides. Add in beef, 1 tsp salt, 1/2 tsp pepper, tomato soup, beef broth, onion, carrots, and potatoes. Add water [hot better than cold] to just cover the beef, stir. Place oven on coals - 15 underneath and 10 on top. Check after about 20 minutes. Add water if the water has cooked off.
• Put 2 packages of powdered brown gravy mix, and 1/2 Tablespoon of Wondera (or flour) into a bowl. Skim off some of the hot juices, add to bowl and stir. Stir mixture into Dutch oven, and cover surface with biscuit dough. Cook uncovered for about 10 more minutes. Be sure stew is not sticking to the bottom; if so, remove the briquettes from underneath the Dutch oven. Make sure lid clears the top of the biscuits by at least 1 inch. If there isn't enough clearance, remove some of the liquid. Recover and cook another 10 minutes. Meal is done when carrots and potatoes are tender. Let cool for a bit, then salt and pepper to taste. Serve it up!

Steps:

• In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Steps:

• Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
• The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
• Real instructions start now:.
• Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
• In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
• Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
• Cover soup and simmer for 1 hour, stirring occasionally.
• Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Brown the beef on all sides for about 10 minutes and transfer to a plate.
• To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
• Add in the tomato paste and stir for 1 minute.
• Return the beef to the pot (with the drippings on the plate).
• Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
• Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
• Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
• Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
• Stir in flour mixture into the simmering mixture and stir.
• Add in the peas and pearl onions; cook until heated through and slightly thickened.
• Remove the bay leaf and discard.
• Serve immediately over hot cooked noodled.
• Delicious!

Steps:

• Put all ingredients into the dutch oven and stir to mix.
• Cover and bake at 300* for 4 hours or until you are ready to eat.
• You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
• Serve with hot buttered biscuits, Recipe #348286 .