Posts tagged ‘LeCreuset ‘

So hot for that pot!

Some women desire jewelry, shoes, and designer handbags. Not me. Do you know what I love? Cookware. Throw that Louis Vuitton to the floor, and kick off those Louboutins–I’ll take a LeCreuset any ‘ol day. So you understand my happiness this afternoon, when I scored a 5.5 quart, cherry red LeCreuset round dutch oven at my local Marshall’s. It literally took my breath away, and I couldn’t wait to bring this baby home.

Shiny enamel over cast iron, these pots are made to last a lifetime. Julia Child swore by them, and amassed quite a collection! I love their weight, and how the lid fits oh so snug. And the deep “ding” sound my wooden spoon makes when it hits the side of the pot. They’re great for making soups, braising on the stove top, or roasting in the oven. I also have a friend who displays her oval dutch as decoration in her kitchen. Yes, they really are that pretty.

I wanted to make something savory, slow cooked, and comforting to break in my new LeCreu. Beef stew seemed the most appropriate for this gloomy and wet afternoon. And when it’s time for dinner I may take a pass on the serving bowl, and bring my LeCreu to the table, front and center.

 Too Boots Beef Stew

3 lbs choice roast, cut into chunks 1 inch wide

2 strips salt pork, cut into lardons

3 sm onions, sliced

3 lg cloves garlic, smashed

5 roma tomatoes, cut into eighths

carrots, parsnips, celery, cut into 2 inch chunks

8 or so sweet gherkins (cut in half if big, or leave whole if midget)

1 8oz can tomato sauce

1/2 cup red wine

8 whole cloves

dried oregano, salt and pepper

Pre-heat your dutch oven. Cook the salt pork in a little oil until brown. Set aside. Saute the garlic slowly until soft, but not brown. Add onions, cook until soft. Set aside. Brown the beef in batches. (make sure it is dry!) Then add cooked salt pork, garlic, and onions. Deglaze pot with the wine, making sure to scrape up any bits. Add tomatoes, celery, carrots, parsnips, tomato sauce, and all seasonings. Stir well and place lidded pot in the lower third of your 300 degree oven for 1 hour. Add gherkins and adjust seasonings. Cook for another hour. If you want a thicker stew, strain meat and vegetables, and reduce remaining liquid on the stove top. Add meat and vegetables. Adjust seasonings and serve with crusty bread, or over rice. Serves 5, with leftovers.

5 comments February 26, 2011

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