Carbonada - Just Dutch Oven Recipes

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1 tb Chefway oil
1 tb Butter
2 tb Minced onion
2 1/2 -(up to) 3 lb Chuck roast; cubed
1 ts Minced garlic
1/2 c Dry vermouth
1 c Beef broth
1 ts Salt
1/4 ts Pepper
6 md Carrots; sliced
1 tb Canned chopped green chilies
3 md Yellow squash; cubed
1 pk (10-oz) frozen green beans; partially thawed
5 Canned tomatoes
4 sm Frozen ears of corn
1 c Beef broth

In a 5 quart Dutch oven, heat oil and butter. Add onion and sauté. Add meat, browning on all sides, and garlic. Add vermouth, beef broth, salt and pepper. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes. Add carrots, cover and bake at 300° for 30 minutes. Add remaining ingredients, cover and continue baking for 30 minutes longer, stirring once. Yield: 6 to 8 servings.