3 Scrumptious Dishes Made Perfect in a Dutch Oven
Dutch Oven over Campfire The thick, cast iron walls are like something out of a medieval story. Cook over a campfire in the great outdoors, cook in your oven or on the stovetop on an otherwise busy day, and...
The thick, cast iron walls are like something out of a medieval story. Cook over a campfire in the great outdoors, cook in your oven or on the stovetop on an otherwise busy day, and know that either way, the flavors will seep deep into the food unlike with any other cookware. A Dutch oven — which can be made of cast iron, ceramic or clay — is a must for connoisseurs of the kitchen and amateur cooking enthusiasts alike. Once you’ve tried a few dishes in a Dutch oven and compare the flavors to that you’d get in typical baking ware, you’ll understand why.
Rich, Hearty Tomato Soup
Any soup or stew recipe shines in a Dutch oven, but this vegan favorite that satisfies even the heartiest of appetites and warms you from head to toes proves spectacular. Make the soup from scratch out of tomato stock or throw together a simpler dish with canned tomato soup or vegetable broth. Add any vegetables you like, either frozen or fresh, including:
- Beans of any variety
If you’re a meat-eater, add chicken or beef, and cook until soup boils. Pair the soup with fresh warm bread or toss some croutons on top of each bowl you serve.
Beef Pot Roast and Vegetables
A classic dish, a beef roast absorbs more succulent juices when you cook it in the thick-walled Dutch oven. Simply cook a chuck roast in the pot alone for a couple of hours on a low heat with added seasonings such as black pepper, salt, rosemary and thyme. Chop fresh vegetables of your choice, like onions, carrots and potatoes, and add them to the pot. Cook for about an hour more. Use any leftovers to make a stew in the Dutch oven with gravy the next day. The same process works excellently with chicken and lamb, if you prefer these meats.
When most people think of curry, they think of India. However, there’s a simpler, milder form of curry reminiscent of beef stew with a little added kick that’s a popular dish in Japan. To make Japanese-style curry, throw the following into your Dutch oven pot:
- Raw stew meat
- Sliced carrots
- Finely chopped onions
- Finely chopped or pureed apples
- Peeled and chopped potatoes
- Curry roux block
- Enough water to cover all of the ingredients
Cover the pot, cook on low heat for several hours and enjoy. But, if you find that you prefer the kick of Indian curry to this milder Japanese taste, never fret; Indian curry dishes are also just as tasty — or perhaps more so, due to the increased cooking time — when cooked in the Dutch oven.
Cooking with a Dutch oven is easy and fun. A Dutch oven is suitable for almost any casserole or stew recipe, as the thickness of the pot allows for richer flavor. Experiment with all of your favorite dishes, and you might be reluctant to switch back to your old cooking ware.