My daughter Laura gave me The Big Red Pot several years ago, but I don’t use it often enough, primarily because it weighs a ton and digging it out from beneath the cabinet is a chore. But I was in the mood for beef stew and nothing cooks stew like my Big Red Pot.
The pot is a Tramontina Enameled Cast Iron 6.5 Quart Round Dutch Oven. I have found that cast iron cookware ensures even heating and excellent heat retention. It’s perfect for making soups, stews, braising meats, baking, frying and more. I find. it quite compatible with our ceramic cooktop. It’s also oven-safe up to 400 degrees Fahrenheit. This Dutch oven also features self-basting condensation ridges on its lid. It is oven-safe up to 400 degrees Fahrenheit. The off-white porcelain enamel interior finish is durable, scratch-resistant and will blend in with your kitchen decor, as it is available in a variety of exterior colors. But red is best. Cooks better, too.
Here is a quick and easy recipe for beef stew.
Red Pot Beef Stew
2 T LouAna Vegetable Oil (the best)
3 to 4 pound chuck roast
3 C Yukon diced potatoes
3 C chopped carrots
1 C. diced onions
2 T cold water
2 T corn starch
2 C beef stock
Lots of S & P
Trim the chuck roast and cut into fairly large pieces. S & P the beef before adding to a skillet with 2 T oil. Brown on all sides, remove and sauté the onions.
Put the beef, onions, veggies and beef stock in the pot. Bring to a boil and turn to low, then simmer until nice and tender. Before serving, add the corn starch and water to thicken the stew. An ordinary pot works, too, but the Red Pot is best.