Dutch Oven-Braised Beef and Summer Vegetables

Dutch Oven-Braised Beef and Summer Vegetables
You can never have too many main course recipes, so give Dutch Oven-Braised Beef and Summer Vegetables a try. One serving contains 830 calories, 50g of protein, and 58g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your The Fourth Of July event. If you have thin-skinned potatoes 1 in. wide, rosemary leaves, ears corn, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

1
AT HOME
2
Prepare beef: In a bowl, combine garlic, rosemary, oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable plastic bag. Chill up to 2 days, or freeze.
Ingredients you will need
RosemaryRosemary
GarlicGarlic
PepperPepper
BeefBeef
SaltSalt
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
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Ziploc BagsZiploc Bags
BowlBowl
3
Prepare vegetables: Put tomatoes, corn, and onion in a resealable plastic bag and green beans and zucchini in another; chill up to 2 days. Don't chill potatoes.
Ingredients you will need
Green BeansGreen Beans
VegetableVegetable
PotatoPotato
TomatoTomato
ZucchiniZucchini
OnionOnion
CornCorn
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Ziploc BagsZiploc Bags
4
IN CAMP
5
Set up a fire for top and bottom dutch-oven cooking (see "How to Use a Dutch Oven," below). Put a 4- to 6-qt. cast-iron camp dutch oven in place, add butter, and melt.
Ingredients you will need
ButterButter
Equipment you will use
Dutch OvenDutch Oven
OvenOven
6
Add beef; cook until browned on underside, 10 minutes. Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot.
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BrothBroth
BeefBeef
MeatMeat
Equipment you will use
PotPot
7
Add fuel now and every 30 minutes (see "Start Cooking," below) and cook 1 hour.
8
Turn meat over, add 1 cup broth, vegetables with corn, and the potatoes; cook, covered, 1 hour. Turn meat and corn, add beans and zucchini, and more broth if pot is getting dry; cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
VegetableVegetable
PotatoPotato
ZucchiniZucchini
BeansBeans
BrothBroth
CornCorn
MeatMeat
Equipment you will use
PotPot
9
How to Use a Dutch Oven
Equipment you will use
Dutch OvenDutch Oven
10
Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.
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SpreadSpread
Equipment you will use
Dutch OvenDutch Oven
11
Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ("bottom heat cooking"). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
Equipment you will use
Dutch OvenDutch Oven
OvenOven
12
Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.
Equipment you will use
OvenOven
DifficultyExpert
Ready In3 hrs
Servings6
Health Score47
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