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Prep the beef. Cut the bottom round roast in 2 equal pieces so they fit comfortably side by side in the Dutch oven. Brown meat in oil on all sides over high heat. Remove meat to plate and add 1 T fennel seeds to toast. 4 lbs top round roast, 3 T veg oil, 1 Tablespoon whole fennel seeds.

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Remove to a plate and reserve. Lower the heat to medium low. Add the veggies and cook until soft and translucent, about 10 minutes. Then, add the wine and cook until it reduces slightly, about 5 minutes. Add the marinara sauce and stir to combine. Then, add back the chuck roast and the basil leaves.

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Return the Dutch oven to the coals, camp stove, or stovetop over medium-high heat. Slowly stir in the heavy cream. Slowly whisk in the cornstarch and bring to a boil. Allow to boil or if possible reduce heat to medium and allow to simmer for 5 mintues. Plate the chicken and veggies and pour over the gravy.

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Instructions. Preheat oven to 325°F. Brown the pancetta: Heat a dutch oven on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.

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In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes.

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Simple Pasta Carbonara. Humble ingredients—eggs, pasta, cheese, and pork—combine to create glossy, glorious spaghetti carbonara that's just as good at dinner as at 2 a.m. View Recipe. Photo.

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Instructions. Preheat oven to 350 degrees F. In a large Dutch oven, heat olive oil over medium high heat. Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.

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Stir until well combined. In a separate bowl, combine 1 cup of warm water, 1 tablespoon of olive oil, and 1 tablespoon of honey. Stir until the honey has dissolved. Add the wet ingredients to the dry ingredients and stir until a dough forms. Knead the dough for about 5 minutes, or until it becomes smooth and elastic.

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Pre heat oven to 400 degrees F. Heat Dutch Oven on stove top on high heat and add oil. When Dutch Oven is HOT, add chuck roast and sear for approx 3-4 min on each side. Remove from heat. Add jar of peppers (+ juice), onion soup mix, Italian seasoning mix and beer. Be sure to pour the beer around the edges - so some of the seasoning stays on.

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Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well. Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again.

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Prep and Brown the Chicken. Wipe the chicken dry. Salt and pepper the pieces well on both sides. Heat the olive oil in a heavy Dutch oven over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes on each side or until nicely browned. Brown the chicken in batches to prevent overcrowding of the pan.

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Once hot, carefully place the bread loaf inside the dutch oven ideally using parchment paper for easy transfer. Cover with the lid and bake for 30 minutes. Remove lid and bake another 5 minutes until golden brown on top. Remove the bread from the dutch oven and transfer to a cooling rack or it won't stay crispy.

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Instructions. Preheat oven to 375°F. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add sausages and sear until browned on both sides. Add onion and bell peppers. Drizzle with remaining tablespoon of oil and season with oregano, salt and pepper. Pour wine over top and give it a stir.

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Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 7.25 qt. at Amazon ($460) Jump to Review. Best for Gifting: Smithey Dutch Oven at Food52 ($225) Jump to Review. Best Cast Iron: Lodge Cast.

Cheesy Italian Dutch Oven Bread Recipe Dutch oven bread, Recipes

Dutch Oven Italian is a mouthwatering Italian dish made using a Dutch oven, enhancing the flavors and textures of the ingredients. This traditional cooking method allows for slow, even cooking and optimal heat distribution, resulting in tender meats and rich, flavorful sauces.

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Return the dutch oven to the oven, and bake for 30 minutes. After 30 minutes, remove the lid of the dutch oven and check the color of the bread. If it is still pale yellow, return the dutch oven to the oven uncovered for up to 5 more minutes, until the crust achieves a deep golden-brown color. Remove the dutch oven from the oven, and turn the.