Canned Beef Stew

Today I made canned beef stew. Since we had a roast earlier in the week, I thought it would be perfect timing to try canning something we normally eat, easing prep time in the future.

This recipe was easy.

2 1/2 potatoes, diced

14 'baby' carrots, diced

chopped roast beef

I layered in the above order in quart size jars. I used leftover stock, 2 cubes beef bullion, and 1 cube vegetable bullion and 1 cup water mixed together and boiling. I then poured the boiling beef stock into the quart jars. Sealed, fastened lids on, and put into the pressure canner. My instructions said 90 minutes under 10 pounds pressure for quarts of meat. I am not totally understanding why the long time since the meat is already cooked, but since that is the instructions. . . . .

Everything went ok until 80 minutes into pressure canning I could smell something burning. My Presto Pressure Canner had run dry. I put in enough water (at least according to the instructions). Hopefully the beef stew is ok. The pressure canner has a defect and will have to be replaced. **sigh**

Cast Iron Dutch Oven

I made pot roast for my boyfriend on 4-14. I took my new toy, a cast iron dutch oven, over to his house, put a roast, onion, potatoes, and carrots in the pot, seasoned with salt (he only had a table saltshaker), a cup of wine, and water. Set the oven on timer and off I went to my 6- hour class. Later that day I received a call saying that the roast was good, just a few things need to be tweaked. He likes baby carrots, new potatoes (I looked for them and couldn't find the small potatoes), and more seasoning. When I tasted it a couple of days later it was too watery, not at all like it should have been. The cut of meat was too fatty (but it was the only one in the grocery store), and there was not enough salt to make the meat savory. On 4-18 I tried to rescue it by making a beef stew, but I don't think that worked either. At least the Goldens enjoyed the fat off the meat. I will have to try again. Hopefully it will be better next time. Any suggestions or a recipe??

Doufeu

Today I tried cooking a roast in my Le Crueset Doufeu. I took pictures of the cooking process but forgot to take pictures of the final product.

The Doufeu is easy to use, the only drawback is I don't know how to use it in the oven. Right now it takes about 2 1/2 hours cooking on the stove, I would much rather it be in the oven for that time period.

1) Rinse meat, put butter in Doufeu and melt. Brown meat on both sides. Add seasonings to the meat.

2) Put lid on doufeu, add ice. Turn heat to medium.

3) Approximately 1 1/2 to 2 hours check meat. If it needs to be turned, gently flip it. Make sure there is water in the lid, do not let all the liquid evaporate.

4) After 2 1/2 hours the meat is ready to serve. Enjoy!