Cast Iron Dutch Oven

Slow-Cooked Beef & Red Wine Stew

This slow-cooked beef and red wine stew is the definition of comfort food. Made in a cast iron Dutch oven, it gently simmers to create rich flavour, tender meat, and a deeply nourishing meal that tastes even better the next day.

Ingredients

  • 1kg beef chuck, cut into large cubes

  • 2 tbsp olive oil

  • 1 onion, diced

  • 3 garlic cloves, crushed

  • 2 carrots, sliced

  • 2 celery stalks, chopped

  • 2 tbsp tomato paste

  • 2 cups red wine

  • 2 cups beef stock

  • 2 bay leaves

  • Fresh thyme or rosemary

  • Salt and cracked pepper

Method

  1. Preheat your cast iron Dutch oven over medium heat and add olive oil.

  2. Season the beef generously and brown in batches until deeply caramelised. Remove and set aside.

  3. Add onion, carrot, and celery to the pot and cook until softened. Stir in garlic and tomato paste.

  4. Deglaze with red wine, scraping up any flavour from the base.

  5. Return beef to the pot, add stock, herbs, bay leaves, salt, and pepper.

  6. Cover and cook on low heat for 2½–3 hours, or until beef is tender.

No-Knead Crusty Sourdough Bread

Description

Baking sourdough in a cast iron Dutch oven creates the perfect environment for a crusty loaf with a soft, airy centre. This no-knead method is simple, rustic, and ideal for home bakers.

Ingredients

  • 500g bread flour

  • 350ml water

  • 100g active sourdough starter

  • 10g salt

Method

  1. In a large bowl, mix flour, water, starter, and salt until combined.

  2. Cover and rest at room temperature for 8–12 hours.

  3. Shape the dough gently and place on baking paper.

  4. Preheat oven to 240°C with your cast iron Dutch oven inside.

  5. Carefully place dough into the hot pot, cover with lid, and bake for 30 minutes.

  6. Remove lid and bake for another 15–20 minutes until golden and crusty.

  7. Cool completely before slicing.

One-Pot Chicken & Root Vegetables

Description

This one-pot chicken and root vegetable dish is a farmhouse classic. Everything cooks together in a cast iron Dutch oven, creating a wholesome, nourishing meal with minimal cleanup.

Ingredients

  • 1 whole chicken (1.6–2kg)

  • 4 potatoes, halved

  • 3 carrots, chopped

  • 1 onion, quartered

  • 2 garlic bulbs, halved

  • Olive oil

  • Fresh rosemary and thyme

  • Salt and cracked pepper

Method

  1. Preheat oven to 200°C.

  2. Place vegetables and garlic in the base of your cast iron Dutch oven.

  3. Rub chicken with olive oil, salt, pepper, and herbs.

  4. Place chicken on top of vegetables, breast side up.

  5. Cover and roast for 60 minutes.

  6. Remove lid and roast uncovered for another 20–30 minutes until golden and cooked through.

  7. Rest for 10 minutes before serving.