Dutch Oven Beef
- Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
- 24 oz jar Marinara Sauce (I used San Marzano Sauce)
- ½ Yellow Onion (diced)
- 3 Cloves Garlic (crushed)
- 1 tsp Italian Seasoning
- 2 TBSP Olive Oil
- ¾ # Spaghetti Noodles
- 1-2 cups Grated Cheese (I used half colby-jack, half mozzarella)
- ½ cup Grated Parmesan
- In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
- Add cooked meatballs.
- Add marinara sauce and tsp Italian seasoning.
- Heat over med/low heat for about 20-30 minutes.
- In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
- With large slotted spoon, scoop meatballs from sauce and set aside.
- Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
- Add cooked meatballs to top of spaghetti.
- Top with grated cheese & parmesan cheese.
- Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.
- 12 ounces Jumbo Pasta Shells
- 1 pound Ground Beef
- 1 packet Taco Seasoning
- 2/3 cup Water
- 1 1/2 cups Salsa (jarred, divided)
- 1 cup Shredded Cheddar Cheese (divided) You can also use the 3-cheese mix. I think it is called Mexican Style.
- I’m an Onion Girls so I always add some!!= Green Onions on Top!
- Preheat the Dutch Oven to 350 degrees. = 15 on top and 10 on the bottom
- Cook the Pasta Shells in a pot according to the directions on the box and Drain. Or if you are a pre cooker you can do this at home and then you just have to do the cook your beef in the Dutch Oven.
- Add the ground beef to the pot and brown well.
- Drain the fat.
- Add the taco seasoning and water, stir and cook until water is gone.
- Stir in 1 cup Salsa and 3/4 cup cheese.
- Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
- Bake in your Dutch Oven covered for 15 minutes or until the cheese melts.
16 oz can spaghetti sauce
8 oz can tomato sauce
¼ cup onions chopped
1 tablespoon Italian Seasoning
2 tsp garlic powder
2 tsp onion powder
1 cup water
1 pound ground beef or turkey
1 pound Italian sausage any variety or use small pepperoni slices
2 cups mozzarella cheese
2 cups Colby jack cheese
15 lasagna noodles *oven ready make this recipe even easier*
Several tablespoons powder Parmesan cheese
Warm and oil your dutch oven.
Fill pot with water and bring to a boil, then cook lasagna noodles until al dente.
In the meantime, dice onions, and then put them in a cast iron skillet with the sausage and ground beef.
Brown the meats. Add spaghetti sauce, tomato sauce, and water to meat and onion mixture. Add in all the spices, and let simmer 15 minutes.
When lasagna noodles are done, drain excess water, and put off to the side.
Dry out your dutch oven and put some oil on the bottom. Sprinkle Parmesan cheese on the bottom of your dutch oven. Layer four lasagna noodles on the bottom of the dutch oven it might take a little more. Then layer 1/3 of sauce, then ½ cup of colby jack cheese 1/2 cup of mozzarella. Sprinkle with Parmesan.
Repeat noodle, sauce, cheeses two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of your dutch oven where there are no noodles, put a noodle there as well. Put the lid on and bake for 50 minutes. 15 briquettes on the top and 10 on the bottom.
Note: If you do not want to cook the noodles first you do not have to. Just add like the recipe says but it will take an extra 30 minutes to cook.
Just remember when you smell it is is done!!
You will notice we used a dutch oven liner with this recipe. It is because it has cheese on the bottom!! Just making sure you do not have a clean up nightmare when done!!
• Supplies you will need:
• 14 inch Dutch Oven
• 28 charcoals
• Tongs to move hot coals
• mixing and serving spoon
• Charcoal Lighter Basket
• Dutch Oven Lid Lifter
• Ingredients needed:
• 2 lbs pasta al dente (we use elbow macaroni)
• 3 cans 15 oz stewed tomatoes
• 2 lbs hamburger
• 1 quart spaghetti sauce – your favorite
• 1 lb cheese – your favorite
1. Before you leave home for camp, pre-cook your hamburger and your Spaghetti about 1/2 the way cooked if you like.
2. Heat briquettes on the fire.
3. In a 14 inch Dutch Oven add all ingredients except cheese and mix together. Move Dutch Oven to 11 hot coals on the bottom in a circle around the outside edge.
4. Cover oven and put 17 hot coals on top. This will give you about 320 to 350 degrees.
5. Cook 40 minutes or so until the Macaroni is done. Remove lid and add cheese mix in and cover for 10 more minutes. After 10 minutes remove lid and sprinkle on more cheese before serving.
6. Serve with salad and bread.
• Extra-virgin olive oil, for brushing on Dutch Oven
• 3 ounces sliced pepperoni
• 1 pound ground beef chuck
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 teaspoon sweet paprika
• Kosher salt and freshly ground pepper
• 1 14-ounce jar roasted red peppers or Piquillo Peppers, drained
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
Preheat the Dutch Oven 12” deep or 14” to 400 degrees F lightly oil with olive oil or your favorite oil.
Chop up pepperoni until it is a size you like (small); transfer to a mixing bowl. Add the beef, Panko, egg, paprika, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into 20 golf ball-size meatballs and place inside your Dutch Oven. Bake turning halfway through, until browned, about 12 minutes. You are cooking with the lid off!! Or if you like put the lid on and you will not have to turn them. It will turn brown but will not have the crispy pieces on the outside.
Meanwhile, add the roasted red peppers, chopped as you like (small), and tomato paste to a cast iron skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 more minutes; season with salt and pepper.
Transfer the sauce to the meatballs and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls.
1 lb. Hamburger
1 lb. Sausage
1 Large Onion, chopped
1/3 Cabbage - shopped
1 cup Black Olives - chopped
8 oz Classic Catalina Dressing
24 Pull a Part Rolls or Biscuits
Your Favorite Cheese
Step 1: Warm your 12" Dutch Oven and cook the Hamburger, Sausage, Cabbage, and onions till done. Add the Olives about 10 min. before it is done. You can also use a 12" cast iron frying pan to do this.
Step 2: Take pull apart rolls and half each one and flatten.
Step 3:Take a tablespoon full and put in the middle of one of the flattened rolls then take another flattened roll and put on top and crimp the edges with a fork if needed.
Step 4: Warm and oil good a 12" Dutch Oven. Place 12 of the rolls in one and then do the same thing with another 12" Dutch Oven. Put Cheese on top of that as much as you like.
Step 5: 15 coals on the top and 10 on the bottom. Let cook until done.
Step 6: When done serve with any left over filling on the top of each one.
Dutch Oven Class Feb. 2016
1 1/2 lb Hamburger 1 Large Chopped Onion 1 tsp. Salt 1 tsp. Pepper 1 1/2 tsp. Cumin 1/4 tsp. Red Pepper 1 tsp. Chili Powder 2 Cups Stewed Tomatoes 2 Cups Cottage Cheese 1 Cup Grated White Cheese Combine all ingredients and cook until meat is well done. Line the bottom of a 12" Dutch Oven with Corn Tortilla Shells. Spoon 1/2 of the mixture over shells, then spread 1 cup Cottage and 1/2 cup Grated White Cheese. Cover with remaining sauce and a little more cheese. Bake for 30 minutes at 300 / 350 degrees. Serve topped with chopped olives, onions, and green pepper and grated white cheese. If you are cooking out side 15 briquettes on top and 10 briquettes on the bottom of your dutch oven. If you are using a Camp chef Stove with the Dutch Dome just make sure you put the diff-user plate down and then your dutch oven then the Dutch Dome. Put stove on almost blow out....just above that and cook till you can smell it. Then it is done!! Page 19 in the Log Cabin Dutch Oven Cookbook Cooked in out February 2018 Dutch Oven Class
Jumbo Butter Milk Biscuits or Honey Butter Biscuits. They come in 8 to a pack. For 12″ DO use 16.
– Pull apart and make 2
– Put one on the bottom and then put your Meatball. Pre-cook the meatballs.
– Put the other one over the top and seal to the bottom one.
– Warm and oil your 12″ DO – Place in the bottom of DO when ready
– 1 TB of Prego Roasted Garlic & Parmesan over the top of each one. Or you can use your favorite.
– Put cheese on the top of that.
– Put the lid on
– 15 briquets on the top and 10 on the bottom or use your Camp Chef Stove and use your Dutch Dome. Make sure you use the heat differ-plate. Just above blow out on the flame. If you use your Camp Chef stove while the DO is warming up place the lid on high or close to it to heat up big time. Then when you put the lid on it will brown the cheese!! Dutch Oven Class Jan 2018
6-8 all Beef Patties (we used pre-cooked)
3 cans Mushroom Gravy
8 oz. Sliced Mushrooms
½ lb. sliced Swiss Cheese
½ medium Onion
Rolls (we used potato) or Buns
- With 12 Briquettes on the bottom of your Dutch Oven. Slice ½ of a medium sized white onion, combine with 3 cans of mushroom gravy, and 8 oz. sliced mushrooms in 12” Dutch Oven and stir. Cook till almost done.
- Put pre-cooked burgers in Dutch Oven. 15 Briquettes on to and 10 on the bottom.
- Cover and cook till steam comes from under the lid or until hot!
- Place burger on bun with Swiss cheese, top with mushrooms and onions, and enjoy!
This particular recipe is a delicious twist on the traditional mushroom and Swiss burger. It is always a hit, even if you have a picky eater who doesn’t like to eat mushrooms. The mushrooms are in big enough pieces in the recipe to be avoided but still provide a lot of flavor and texture for those who enjoy them. Another great thing about cooking in the Dutch Oven is that especially with burgers, they stay very moist. Nothing is worse than a dried out hamburger!
By Mike Barb Morehead
I made this old recipe in our Griswold chicken fryer.
Old Fashioned Goulash!
• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese
1 In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2 Add garlic, onions, olive oil & until meat is fully cooked.
3 Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4 Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5 Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6 Cover once again and allow to simmer for about 30 minutes
7 Once cooked, remove the bay leaves
8 Add only the cheddar cheese and mix until combined
9 Add mozzarella right before serving
ENJOY! PDF = Old Fashioned Goulash
A 4-bone roast will also fit into a 14-inch deep dutch oven.
A 12-inch deep oven for a 3-bone roast.
Garlic, fresh garlic cloves or in a powder
Figure 3/4 lb. per person at least.
Rock Salt 6 to 8 pounds
Let the roast come to room temperature before baking. Here is where Colleen cuts the ribs off the meat so she can put the ribs in the bottom of the dutch oven for the rest of the meat to cook on.
Season the roast with freshly ground black pepper, salt and garlic. Make about 1-dozen slits in the surface of the roast and stuff with fresh garlic cloves or just put the slits in. Just set it aside while you are getting all your dutch oven coals ready. About 15 minutes.
Place 1" of rock salt into the bottom of your dutch oven. Put the ribs down on the bottom and them put the rest of the meat on top of that. Pour in more rock salt to cover the prime rib about 1/2" all around the meat. Make sure you have all the meat covered!!! You want the ribs in a little cocoon.
Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the salty ness into the meat, that's why the rub flavors get into the meat and not the rest of the salt. The rock salt makes a great moisture barrier, keeping the juices inside the meat. What you end up having is an oven inside your dutch oven. After about 3 hours, remove the remaining coals and lift the lid off the oven. Carefully remove the roast and place it on a cutting board. Discard the salt. Place an aluminum foil tent over it to retain heat. Let the roast rest for about 15 to 20 minutes. Then cut the ribs away if you left them on and slice the roast. You will be greeted with a succulent medium-rare roast that isn't salty. The salt insulates the meat, cooking it evenly, but does not impart a salty flavor as long as you don't add liquid to the pot. In fact, you may find it necessary to sprinkle a little kosher salt over your slice.
DO NOT OPEN Your Dutch Oven for TWO HOURS UNDER PENALTY OF DEATH.
Your meat thermometer reads 160 degrees F for medium done Prime Rib.
Rock salt can be expensive if you buy the ice cream salt. Rock salt used for water softeners is less expensive and works just as well, just make sure you use the crystals not the pellets.
From our Dutch Oven Classes