Dutch Oven-Braised Beef and Summer Vegetables Recipe

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Dutch Oven-Braised Beef and Summer Vegetables
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Ingredients
14
Count
Nutrition
2827
Calories
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Ingredients:

Directions:

  1. AT HOME
  2. Prepare beef: In a bowl, combine garlic, rosemary, oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable plastic bag. Chill up to 2 days, or freeze.
  3. Prepare vegetables: Put tomatoes, corn, and onion in a resealable plastic bag and green beans and zucchini in another; chill up to 2 days. Don't chill potatoes.
  4. IN CAMP
  5. Set up a fire for top and bottom dutch-oven cooking (see How to Use a Dutch Oven, below). Put a 4- to 6-qt. cast-iron camp dutch oven in place, add butter, and melt. Add beef; cook until browned on underside, 10 minutes. Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot. Add fuel now and every 30 minutes (see Start Cooking, below) and cook 1 hour.
  6. Turn meat over, add 1 cup broth, vegetables with corn, and the potatoes; cook, covered, 1 hour. Turn meat and corn, add beans and zucchini, and more broth if pot is getting dry; cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.
  7. How to Use a Dutch Oven
  8. Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.
  9. Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ( bottom heat cooking ). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
  10. Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.
  11. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2827.35 Kcal (11838 kJ)
Calories from fat 1458.56 Kcal
% Daily Value*
Total Fat 162.06g 249%
Cholesterol 668.75mg 223%
Sodium 5591.74mg 233%
Potassium 7147.03mg 152%
Total Carbs 147.31g 49%
Sugars 46.14g 185%
Dietary Fiber 30.98g 124%
Protein 198.13g 396%
Vitamin C 266.2mg 444%
Vitamin A 3.7mg 123%
Iron 28.6mg 159%
Calcium 533.8mg 53%
Amount Per 100 g
Calories 91.87 Kcal (385 kJ)
Calories from fat 47.39 Kcal
% Daily Value*
Total Fat 5.27g 249%
Cholesterol 21.73mg 223%
Sodium 181.7mg 233%
Potassium 232.24mg 152%
Total Carbs 4.79g 49%
Sugars 1.5g 185%
Dietary Fiber 1.01g 124%
Protein 6.44g 396%
Vitamin C 8.7mg 444%
Vitamin A 0.1mg 123%
Iron 0.9mg 159%
Calcium 17.3mg 53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 69.3
    Points
  • 73
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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