Maybe I can cook :P

[Elspeth]

Decided that real food might be a nice change of pace.

So out of my new cookbook I decided to try the Beef and Guinness Stew

it was WAY yummy. Plus it was really easy to make. Next batch will be bigger. Need leftovers

Recipe for those wondering (roughly, don't have the book in front of me)
2 lbs of beef chuck, dusted with flour and then browned in Dutch Oven with oil in it
Take meat out and then cook 3 cups of onions till translucent
Put meat back in pot and then add thyme, rosemary, minced garlic.
The put in 1/3 cup of tomato puree.
Then pour in 12oz of Guinness. Bring back to a boil and then put in a 325 degree oven for 2 hours covered
After 2 hours then put in 1 cup of frozen pearl onions and 1.5 cups of baby carrots (I would use carrot pieces next time) and then put back in oven covered for another half hour.
you can serve over egg noodles, or even on its own.

Dessert was pound cake with raspberry sauce and whip cream.

The raspberry sauce was frozen raspberries thawed and then heated in raspberry preserves.

very yummy night.

[Bella_Vixen]

I NEED to try that!

[Exaspera]

Sounds delicious! What if you don't have a Dutch oven? Okay, I'll back up even farther-what IS a Dutch oven?

[Elspeth]

Sounds delicious! What if you don't have a Dutch oven? Okay, I'll back up even farther-what IS a Dutch oven?

I didn't have a dutch oven (and not sure exactly what it is, besides big pot). I used one of my bigger pots that would fit in the oven, that has a metal handle. It needs to be all metal so it would survive being in the oven

[Exaspera]

I didn't have a dutch oven (and not sure exactly what it is, besides big pot). I used one of my bigger pots that would fit in the oven, that has a metal handle. It needs to be all metal so it would survive being in the oven

Thank you! I have a big metal pot, so I'm all cool! Now, I just have to go and find the thing.....

[Green_Fairy]

a dutch oven is technically a cast iron pot with a lid and big handle that looks like a giant "n" going over it. they're good for stews and the like. they're pretty handy to have around. they can have legs on them or not. whichever your choice. they're super awesome to take camping. just stick in the hot coals after the fire dies down and cook your chicken an' dumplins. good times.

[ArcticChicken]

There is a pub nearby that does an absolutely fabulous irish stew.

I swear I had a religious experience with my first bowl. Best part is it's five bucks, for a bowl of stew I would happily pay 10 or 15 dollars for, and it goes wonderfully with the pear cider they have.

[MaggieTheCat]

That recipe sounds awesome, I'm definitely going to try it next time we want stew.

A Dutch Oven is an absolute must in any kitchen. I didn't have one for about the first six months that I was living with my husband, and made do pretty well without it. But then I got one from my mom for Christmas, and I think I used it 2 or 3 times in the very first week I had it. It's great for stews, soups, chili, braising stuff, roasts, deep frying, you name it. You can brown the meat on the stove and then stick it directly in the oven to braise. Very versatile!

[Magpie]

Most sets of pots just call the large pot the Dutch Oven. It's exactly the same as the others though :P. (Mine's 5L, the only difference is that it has two little handles on the sides instead of one big handle. I have an almost identical "casserole" at 3L, it's just a little bit shorter).

[TheSHAD0W]

Can a crock pot be used instead?

[Elspeth]

I don't see why not. I am thinking of doing that next time. I would think you just prepare as per the receipe and then when you get to the put in the oven point put it into a hot crock pot instead. But I could be horribly wrong about that.

[lordlundar]

What distinguishes a dutch oven from any other pot (because there are aluminum ones as well. Why? ya got me...) is the design of the lid, which is high walled and sometimes has little bumps on the underside. The high wall is for placing coals on top of the oven for all around heating while baking, and the bumps are condensation point to allow water to drip down back on the food evenly.

[Magpie]

Basic rules for stews in crockpot:

Brown the meat as normal, and throw everything into the crockpot. Simmer all day on low. Don't try it if you don't like your meat extremely tender.

Exceptions are that you NEVER add anything acidic (like tomatoes) before any legumes are cooked. So if you're making baked beans you add the ketchup after you get home in the evening.

[AccountingDrone]

You should do the Julia Child Boeuf Bourguinon recipe, that is a nice long slow cook and comes out nicely also, and is pretty easy.

[TOLady]

Basic rules for stews in crockpot:

Brown the meat as normal, and throw everything into the crockpot. Simmer all day on low. Don't try it if you don't like your meat extremely tender.

Exceptions are that you NEVER add anything acidic (like tomatoes) before any legumes are cooked. So if you're making baked beans you add the ketchup after you get home in the evening.

Totally agree!

Haven't tried the beans yet, but know about the acidity levels.

Have to try it!

I made a killer goulash on the weekend, but the paprika (which I pre-toasted in the frying pan) went a bit strong.

The pre-roasted garlic (one entire head of garlic - Cut off the tips, rub some salt and add a bit of olive oil and roast for about 25 mins folded up in foil in the toaster oven) did tone it down a bit and I added some honey (does take the heat level down as well).

Nommmmmm

In any case - as is the rule for the Slow Cooker - Low and Slow is the Way To Go!


Now I'm hungry!