Prep 30 mins
Cook 2 hrs 45 mins
I was using a recipe for beef stew and decided to try making it in my Le Creuset Doufeu, so I made a few modifications. My husband said it was even better than the stew he had made from the original recipe. Also, I used turnips instead of potatoes to make it lower-carb; it was my first time using that substitution and my husband loved it. If you've never cooked with your Doufeu before, don't forget to put the ice on top. And keep in mind that whatever you cook in there will end up producing a lot of liquid that will be preserved by the Doufeu cooking method, so you should adjust recipes according. For example, the non-Doufeu version of this recipe called for 20 oz of beef broth.
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄4 teaspoon dried thyme
- 1 1⁄2 cups red wine
- 3 garlic cloves, minced
- 2 lbs lean beef or 2 lbs lamb, for stew
- 1 cup flour
- 1⁄4 cup olive oil
- 10 ounces beef broth
- 12 carrots, peeled and sliced
- 5 turnips, peeled and quartered
- 12 small boiling onions, peeled (easier if boiled for 5 minutes then cooled)
- 2 tablespoons fresh parsley
- seasoning salt
- Combine first 6 ingredients and pour over meat in a shallow dish.
- Cover and place in refridgerator to marinate for at least 8 hours.
- Preheat oven to 350 degrees F.
- Remove meat from marinade and dredge pieces in flour.
- Heat olive oil in Doufeu on stovetop.
- Drop meat into heated oil and brown on all sides.
- Pour in remaining marinade and add beef broth.
- Let it come to a boil, then remove from heat.
- Add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (I cover all the vegetables in pepper, stir them a little, then cover them in pepper again.).
- Fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes.
- Enjoy with a nice Irish soda bread or old fashioned corn bread.