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Category Archives: Dutch Oven


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Hunters Stew. This is the National Dish of Poland and will warm you from the outside in and give you a hug of Comfort. It is also very Paleo friendly


Salt and pepper, to taste

Vegetable oil, as needed

2 lbs boneless pork shoulder, cut into 1-inch chunks

1 lb smoked kielbasa, cut into 1/2-inch slices

¼ lb bacon diced

1 smoked pork hock

5 cloves garlic, finely chopped

1 ½ tablespoons whole caraway seed

3/4 teaspoon ground allspice

1 large onion, sliced 1/4-inch thin

3 medium carrots, grated

32 ounces canned diced tomatoes, with juice

1 lbs cabbage, sliced 1/4-inch thin

2 lbs sauerkraut

3 bay leaves


In a pot over medium heat render the bacon until crispy, remove and set aside. Season the pork shoulder with salt and pepper and brown in the bacon fat, add vegetable oil if needed. When browned remove from the pot and set aside with bacon. Add onion, carrots, and garlic to the pot and cook for a few minutes. Add the Pork Shoulder and bacon, the rest of the meat and then the rest of the ingredients. Stir well. Bring to a boil and then reduce to a simmer. Simmer for 3-4 hours.


Beef Chuck Pot Roast

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Beef Pot Roast


All afternoon we have been smelling this cook. Almost had to nail the kitchen door shut to keep kids out. I make this for veggies as much as the meat, something about cooking the veggies this way that I just love.

Salt, Garlic Powder and ground black pepper
3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled, halved and sliced

3 cloves Garlic, minced
6 to 8 whole carrots, cut into 2-inch pieces

6 Parsnips, Peeled, cut into 2 inch pieces

6 ribs of Celery

6 Potatoes, scrubbed and cut into quarters
1 cup red wine
2 cups beef broth
1 sprig fresh rosemary
2 sprigs fresh thyme


Preheat oven to 350°f

In a Dutch Oven heat oil over medium heat. Season Roast with Salt, Pepper, and Garlic Powder. Brown Roast on both sides and remove from pan, odd in sliced onions and sauté for 5 minutes, until they get a little color on them, add in garlic and sauté 1 minute more.

Deglaze pan with red wine and then add beef broth and herbs.

Add back the roast to the pan and cover with the vegetables.

Bring to a boil and cover pan

Put pan in the oven and bake for 2 ½ – 3 hours until roast is tender and vegetables are cooked

Hungarian Goulash

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Hungarian Goulash


1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)


I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add


You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder


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4 slices bacon, Diced

1/4 cup vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 lbs sausage, cut into 1/4-inch slices (Black Earth Meats Mardi Gras Andouille)
kosher salt and ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups onion, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 T minced garlic
5 cups chicken stock or water flavored with chicken bouillon
4 cups long grain rice
2 T seasoning salt
2 tsp old bay seafood seasoning
1 tsp oregano
1 tsp thyme
2 cups green onions, chopped
parsley, to taste


Fry the bacon in an 8 quart Dutch oven until crisp; remove from pan and set aside. Season chicken with salt, pepper, garlic powder and onion powder; Add oil to Bacon drippings and brown Chicken in hot oil over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt, Old Bay seasoning, oregano and thyme. Bring to a boil.

Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

Chicken with Drop Biscuits

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Chicken with Drop Biscuits

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 cup All-purpose Flour

1 whole Chicken, Cut Into Pieces (cut Up Fryer)

Salt And Pepper

2 Carrots. Finely Diced

2 Stalks Celery, Finely Diced

1 Medium Onion, Finely Diced

1/2 teaspoon Ground Thyme

7 cups Chicken Broth

1/2 cup Heavy Cream


2 cups All-purpose Flour

1 Tablespoon (heaping) Baking Powder

1 teaspoon Kosher Salt

1-1/2 cup Half-and-half

Salt as Needed

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. Add Olive Oil and in two batches, brown chicken on both sides and remove and set aside.

In the same pot, add diced onion, carrots, and celery. Cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and pour in chicken broth. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.


Braised Beef Cheeks

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Braised Beef Cheeks

Beef cheeks are tough muscles from the face of the cow but when they are slow cooked they are tender and delicious. Cook like you would a beef pot roast or short ribs. This is a very popular cut all over Europe and especially with French Chefs. When slowly braised the meat is tender and unctuous.

4 pounds beef Cheeks



Garlic powder

2 teaspoons olive oil

2 tablespoons tomato paste

1 1/2 cups Burgundy or pinot noir wine

1 cups beef Stock

2 dried bay leaves

1/2 teaspoons dried thyme

1 pound onions, Sliced

1 1/2 pounds carrots, cut into sticks

8 ounces portobello mushroom caps, chopped

Put Dutch oven or heavy oven ready pot on medium high heat

Preheat Oven to 350 degrees

Season the cheeks with salt, pepper, and garlic powder and brown in olive oil over medium high heat.

Remove from Pan and add tomato paste, sauté paste for 2 minutes and deglaze pan with red wine.

Add Beef Stock to the Pan.

Put the Cheeks back in and add the rest of the ingredients, put lid on pan

Put pan in the oven for 3-4 hours or until tender

I like to shred up the meat and serve this over Egg Noodles

You could also do this in a slow cooker set on low for 8 hours

Apple Dew

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Apple Dew

3 Granny Smith Apples
2 pkg. crescent rolls (16 rolls)
2 sticks butter
2 cups sugar
1 tsp. vanilla
12 oz. Mountain Dew
1 to 2 cups chopped pecans ( optional)

Peel,core, and slice into 8 sections apples. Steam apple slices until just tender. Let cool enough to handle.

Wrap slice of apple in crescent roll starting at the big end. Spray  12″ dutch oven with Pam and put pecans in bottom, Arrange rolls on top of pecans.

Melt butter and add sugar and vanilla and mix well. Pour this mixture over wrapped apples and then pour the Mountain Dew over that.

Bake at 350°f for 40 to 50 min.

350°f is 15 coals under and 10 on the lid