Dutch Oven Beef Stew

by Mike Lo

Ingredients:
-Canola or Corn Oil, Enough to thickly coat bottom of Dutch Oven
-1 Lb. Stew Meat, Cubed
-1 Yellow Onion, Diced
-1 Green Bell Pepper, Cut into 1" Pieces
-3 Medium Carrots, Cut into 1" Pieces
-4 Ribs of Celery, Cut into 1" Pieces
-1/2 Lb. Fingerling Potatoes, Cut into (you guessed it!) 1" Pieces
-1/4 Cup Chopped Parsley
-Vegetable Bouillon Cube
-1/2 Cup Red Wine
-1/2 Cup Water
-Salt and Pepper

How to cook
-A seasoned Dutch oven--this recipe is for a 10" oven
-A very heavy oven mitt, welder's glove or hook for moving the oven and lid
-Tongs for moving the coals - Don't use the same tongs to handle food!
-A suitable location as covered in the next step
-Self-igniting charcoal
-Knife, Cutting Board, Large Spoon, you know--the usual stew making implements

This recipe serves 2-4 depending on side dishes and how ravenous you may be. This stew takes 2-3 hours to cook once you've plunked the lid on so be sure allow enough time, including prepping your ingredients. 

Post by Kuo-Chih (Mike) Lo