How To make Kettle Stew

How to make - Dutch Oven Stew on BBQ Recipe

Use our cast iron Dutch Oven on your barbecue this winter to make warming and nourishing stews and casseroles.

Recipe Kettle Stew

Recipe - Kettle Stew
INGREDIENTS:
●1 cup onion , chopped
●1 large garlic clove , minced
●1 -2 tablespoon minced chile
●3 tablespoons olive oil
●1/2 teaspoon cinnamon
●1/4 teaspoon ground cloves
●4 small potatoes , cut into chunks (about 2 cups)
●3 cups undrained canned tomatoes , chopped (28-ounce can)
●2 cups cut green beans
●1 small zucchini , sliced (about 2 cups)
●2 cups cut corn (fresh or frozen)
●1 -2 tablespoon fresh cilantro , chopped
●salt

Making Our World Famous Brunswick Stew-Appomattox Stew Crew

David and his dad are known as stew masters in the Central Virginia area. Today they are going to show you how they make their world famous Brunswick stew. Every stew master has their special recipe and methods for making stew. Come along and see how these two put together their delicious stew.

Our First Brunswick Stew | CAST IRON COOKING OVER THE FIRE PIT | Fall 2019 | LIVING GRATEFULLY

Hey guys! We are excited to share our first Brunswick Stew experience with you. Our friends helped with the preparation and cooking over the fire, and in today’s video my husband talks about everything it took to plan a special day for us to share with our friends.

Quart size containers -

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Our First Brunswick Stew | CAST IRON COOKING OVER THE FIRE PIT
Living Gratefully: Fall 2019 Brunswick Stew
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Hungarian Goulash (beef stew-soup)

The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.

Fall-apart beef goes without saying ????????

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PERFECT STEW Recipe from my FIRST BOOK: Meat Stew with Figs! ????Sister of Beef Bourguignon and Tajin!

Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries. This is the Refika version of Moroccan Tajine, cooked in earthenware pots, of the French Boeuf Bourguignon (Julia Child's most famous dish) and the juicy meat cooked in Southeast Turkey. In addition, I want to teach you how to cook big chunks of meat like turkey, chicken in such a lovely way and gorgeous every time you made.

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Difficulty: Medium
Prep time: 15 minutes
Cooking time: 2 hours

1 kg (2,2 lb) fillet steak, 5 cm chunks, rib eye steak, entrecote or top loin steak works great as well
7 tablespoons olive oil
3 onions, sliced into circles
5 cloves garlic, whole
1 red pepper, sliced into circles
2 green peppers, sliced into circles
2 carrots, diced
1 heaped tablespoon salt
2 tablespoons flour
10 bay leaves
1.5 cups of hot water
½ cup chicken stock
1 tablespoon red pepper paste
1 teaspoon oregano
1 handful black pepper
½ cup of red wine, you can use 3-4 tablespoons instead of it
15 dried figs, divided in half

• For this recipe, I would suggest you cook the dish in a cast iron pot, as the taste will be significantly better.
• Heat the cast iron pot and pour the olive oil into the pot. Heat it until sizzles.
• Add the fillet steak chunks into the pot and seal all sides of the meat until nicely browned for two minutes.
• Remove the meat from pot and place on a sieve so that the meat does not mix with its own juices.
• Sauté the carrots and peppers in the same pot on high heat for two minutes, till the edges start to brown. Put them on the meats in the sieve.
• Add the cloves of garlic and onions into the pan and sauté for a minute.
• Put the meat and vegetables back in the pot. Sprinkle the salt and add the flour.
• Close the lid and reduce the heat to minimum. Cook it for about 2 minutes.
• Help dissolve the chicken stock with hot water.
• Add bay leaves, red pepper paste, oregano, black peppercorn and the chicken stock.
• Lastly add the wine and the juices in the bowl under the sieve and mix it well.
• Close the lid again and place the pot on smallest stove.
• Cook for about 30 minutes on lowest heat. The most important part is not to open the lid too much while cooking.
• After it cooked for 30 minutes, add the dry figs into the pot and stir.
• Then cook for 1.5 hours more with lowest heat and without removing the lid.
• At the end of 1.5 hours, the gorgeous stew is ready to eat. Enjoy with your loved ones.

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