3. Toss the potatoes, carrots, and onions into the hot oil to brown them, then remove them. Add the meat and brown it on both sides, then remove it.
4. Deglaze the Dutch oven with the water or broth (or if you have it, throw in the red wine). Scrape all of that brown goodness off the bottom of the pan.
5. Add the meat and veggies back in along with the herbs. Cover and cook for about 3 hours.
Yields about 6 servings.
Venison Stew
Again, you can use any red meat that you’d like. The venison just makes this extra delicious.
• 1 quart canned carrots
• 1 quart canned sweet potatoes, cubed
• 1 pint canned green beans
• 1 pint canned corn
• 1 pint canned okra
• 1 quart beef broth or 4 bouillon cubes and 1 pint water
• Salt and pepper to taste
• 1 quart canned venison
• ¼ cup all-purpose flour, arrowroot powder, or cornstarch
1. Add all the ingredients except the meat and flour into a Dutch oven over medium fire. Don’t waste the liquid that the veggies were canned in—use it as liquid in the stew to flavor it. Cook at a rolling boil for 30 minutes.
2. Add the flour to the meat, and toss to coat. Add to the stew mix, and simmer for another 15 minutes so that the stew thickens.
3. Let set for 10 minutes to cool, and serve.
Yields about 9 servings.
Italian Rustica
• 2 quarts tomato juice
• 1 pint canned carrots, mostly drained
• 1 pint green beans, mostly drained
• 1 pint canned tomatoes, rough chopped, not drained
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 2 sprigs of rosemary
• 1 sprig thyme
• 1 bay leaf
• 1 tablespoon chopped or dried oregano
• 2 cups dried pasta (rotini works well)
1. Combine all the ingredients except the pasta in a Dutch oven over medium fire. Bring to a rolling boil for 30 minutes, then add the pasta.
2. Boil for another 20–25 minutes or until the pasta is done.
3. Let it cool for 15 minutes, and enjoy.
Yields about 8 servings.
Ham and Bean Soup
• 2 cups dried northern or cannellini beans
• 2 quarts water
• 1 ham hock (optional)
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 cups chopped ham
1. Soak the dried beans in water overnight.
2. Drain the beans, and put them in a Dutch oven over medium fire along with 2 quarts of water, the ham hock, salt, and pepper. Cook for 2–3 hours at a rolling boil. Add water as needed to keep everything covered.
3. After the beans have cooked for a couple of hours and are tender, remove the ham hock and add the chopped ham. Cook for 20 more minutes or until ham is hot and broth has thickened a bit.
Yields about 6 servings.
Southwest Stew
• 1 quart canned chicken breast with broth
• 1 cup rice
• 1 large onion, diced, or 3 tablespoons dried onion
• 1 pint diced tomatoes with juice
• 1 can corn
• 1 can black beans, drained
• 1 tablespoon dried cilantro or 2 sprigs fresh cilantro
• 2 packs taco seasoning
• 1 small can green chilies, diced
• 1 quart chicken broth or 1 quart water and 3 chicken bouillon cubes
• 1 teaspoon salt
1. Shred the chicken, and put all the ingredients in a Dutch oven over medium fire.
2. Boil for 1 hour or until the rice is tender.
Yields about 6 servings.
Cabbage Stew
• 1 pound ground meat
• 1 pint canned cabbage, chopped
• 1 large onion, chopped
• 1 pint canned tomatoes, chopped
• ½ cup chopped celery
• 1 (15-ounce) can kidney beans, undrained
• 1 cup water
• 1½ teaspoons salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• 1 teaspoon chili powder or to taste
1. Brown the meat in a Dutch oven over medium fire and drain.
2. Add the veggies and brown lightly.
3. Add the rest of the ingredients and bring to a boil.
4. Once the stew is boiling, reduce to a simmer and keep simmering until the cabbage is tender and the flavors are melded, about 40 minutes.
Yields about 6 servings.
Chicken Chili
• 1 quart canned chicken breast
• 2 tablespoons oil or melted butter
• 1 medium onion, chopped
• 2 chili peppers, chopped (optional)
• 1 quart canned tomatoes, chopped, with juice
• 2 (15-ounce) cans kidney beans
• 2 tablespoons chili powder or to taste
• 1 teaspoon salt
• 1 teaspoon black pepper
1. Drain and shred the chicken.
2. Add the butter, onions, chili peppers, and chicken to a Dutch oven over medium fire, and cook until browned.
3. Add the rest of the ingredients, and bring to a simmer. Simmer for 1 hour or until the flavors are melded.
Yields about 8 servings.
Chicken Potpie, Country Style
• 1 cup self-rising flour
• ¾ cup fresh milk or reconstituted powdered milk
• 1½ teaspoons salt, divided
• 1 quart canned chicken, deboned, with broth
• 2 chicken bouillon cubes
• 1 pint canned peas
• 1 pint canned sliced carrots
• ½ teaspoon black pepper
1. Mix the flour, milk, and ½ teaspoon of the salt in a small bowl and set aside. It should be a slurry. If not, add a bit more milk.
2. Brown the chicken in a Dutch oven over medium fire, then add the broth and deglaze the pan. Dissolve the bouillon cubes in the broth. Put the chicken back in, and add the peas, carrots, 1 teaspoon of salt, and pepper.
3. Pour the flour slurry over the top of the chicken mixture, and bake for 30 minutes or until it’s bubbly and the biscuit topping is brown.
Yields about 4 servings.
Beef Stew
• 4 pounds beef tips
• ½ cup all-purpose flour
• 1 medium onion, chopped
• 1 pint canned sliced carrots
• 2 cups diced celery
• 2 cups water
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried tarragon
• 1 pint canned potatoes or 4 fresh potatoes, cubed
• 1 pint canned tomatoes, chopped
• 1 bay leaf
1. Toss the beef tips in the flour, then cook the beef, onions, carrots, and celery in a Dutch oven over medium fire until the beef is rare but browned on all sides.
2. Add the water and seasonings, and simmer for 1–2 hours or until the meat is tender.
3. Add the potatoes, tomatoes, and bay leaf, and return to a simmer until the veggies are tender.
4. Remove from the heat, remove the bay leaf, and allow to rest for 10 minutes.
Yields about 6 servings.