Super easy ground beef recipe in the Dutch oven. Sweet and savory
This Dutch Oven Shepherd's Pie by Cast Iron Recipes is made up of layers of seasoned beef mixture, vegetables, and creamy mashed potatoes. While the lamb is traditionally used in shepherd's pie, it is more common in North America to use ground beef instead (and is sometimes called Cottage Pie).
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Add the cover and bake in a 350ºF oven for 45 minutes. Then, remove the lid from the dutch oven and bake for an additional 15 minutes. Top each pepper with some shredded cheese, and set the oven to broil. Place the peppers under broil for 1-3 minutes, or until the cheese is melted and bubbly, and the edges of the peppers char slightly.
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Step 1. Step 2. Step 1 — Brown the ground beef over medium high heat. Once it's about halfway done, drain any renderings or excess fat. If you're using super lean ground beef, you may need to use a bit of olive oil while browning. Step 2 — Stir in the onions, carrots, and celery into the meat.
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Place your Dutch oven onto the stovetop over medium heat and brown 2½ pounds ( 1.13 kilograms) of ground beef until no pink remains ( about 5-7 minutes ). Drain off any excess grease. *Preheat your oven to 350°F ( 175°C) if you are planning on cooking your chili in the oven. Add veggies.
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Instructions. Place a Dutch oven on the stovetop set over medium heat. Melt butter, then add the ground beef and onion. Sprinkle with salt and pepper. Cook until beef is mostly browned and onions are soft. Add the mushrooms and thyme and cook 8-10 minutes, stirring occasionally, until mushrooms are tender.
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Set aside. Heat the oil in a large Dutch oven over medium-high heat. Add the onion, reduce heat to medium-low, and cook for 4 to 5 minutes or until it softens. Add the celery, Poblanos, and red bell pepper. Cook for 6 to 7 minutes or until softened. Transfer the browned meat to the Dutch oven.
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It is made with a combination of ground beef, pork sausage, herbs and spices, eggs, half-n-half, and grated Parmesan cheese. Then, baked in a Dutch oven for about 1 hour and 30 minutes at 350 degrees. It is important to cover it for most of the cooking time to retain moisture. Then uncover the last 15 minutes to achieve a crispy exterior.
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Drain fat and set it aside. Place dutch oven on medium heat, saute onions and peppers in the olive oil until soft (about 3-5 minutes). Add chopped garlic and saute for one more minute. Add in cooked ground beef and mix. Turn heat to low, add the crushed tomatoes, tomato sauce, and tomato paste, and mix.
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Heat the Dutch oven over medium-high heat. Crumble in the ground beef; stir. Stir in the onions and bell peppers; mix well. Cook the beef until it has browned and the vegetables have begun to soften. Drain off all the renderings. Return to the heat and incorporate the spices while stiring.
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Heat olive oil in a Dutch oven over medium-high heat. Add the beef, onion, garlic, salt and pepper, and cook for about 5 minutes, or just until the beef has browned. 2. Add the broth, carrots, peas, corn, celery, oregano and thyme. Stir and cook on medium heat, uncovered, for 3 to 5 minutes, just until softened.
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Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes. Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary.
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Step Two: Put a large dutch oven on the stovetop over medium heat. Add the olive oil and diced onion with a small pinch of salt. Saute for 3-4 minutes, until the onion is fragrant and starting to soften. Add the diced poblano and saute another 2-3 minutes. Step Three: Add the ground beef to the pot.
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Dutch Oven Chili Con Carne. Kidney beans, beef, onions, celery, tomatoes, onions, chili powder, and spices are simmered together in this Dutch Oven Chili Con Carne recipe by The Healthy Foodie. The hearty chili is thick and rich and needs nothing but some shredded cheese or sour creamy for a tasty finish.
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Heat a 5 or 6-quart dutch oven over medium heat and add the bacon to cook. Cook stirring occasionally, for 5-6 minutes or until the bacon is browned. While the bacon is cooking, prep the garlic, onion, and peppers as noted. When the bacon is browned, add in the garlic, onion, peppers and ground beef. Break the beef into small chunks and cook.
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Cook ground beef in a large dutch oven over medium-high heat for 5 minutes until mostly cooked through. Season with a pinch of salt and pepper. Add garlic and stir every so often, 2 minutes. Add bay leaves, Italian seasoning, tamari, and 1 tablespoon salt. Stir to distribute.
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Wash, dry and remove core from cabbage and shred. Peel and slice carrots into 1/4 inch thick rounds. Brown brown beef in dutch oven over medium high heat. Add cabbage and carrots and sauté for 5-10 minutes until cabbage begins to wilt. Add seasonings, tomato sauce and sugar and let simmer for 10 minutes until veggies are fully tender.
