Title: Dutch Oven Stew
Categories: Entree Meat Vegetable
Yield: 1 Potfulgs

1 1/2	lb	Boneless Boston butt diced into one-inch cubes
5		Russet potatoes, peeled and diced into one-onch cubes
2		Turnips, peeled and diced
		Into one-inch cubes
3		Large carrots, peeled and sliced into one-inch pieces
		Water to almost cover
		Salt and pepper to taste
2		Bay leaves

After cubing the meat, put it into a 10-inch dutch oven, either a spider or stove-top. Brown the meat thoroughly with the lid on. When the meat is browned after stirring in the meat juices, add the other ingredients. Add enough water to almost cover.

Let the stew simmer over a medium low heat until the vegetables are tender. 45 minutes to an hour are generally plenty of time. Season to taste. Let simmer on low until ready to serve. Dutch oven stew is always better when the flavors have a chance to blend.

John Hartman Indianapolis, IN March 1997

previous

next