I finally used my dutch oven for the purpose it was (likely) made for: I braised beef short ribs in merlot.
I am still amazed that this piece of kitchen equipment is suited for stove-top use, but that’s kind of that it’s made for.
Meat that is so soft you can break it apart with a fork? Wine-soaked veggies and smashed potatoes? Yes, please.
Bonus: the leftovers are just as good. The beef didn’t dry out in the microwave like I feared it would.
Bonus #2: if you save the sauce, it makes a delicious baked potato topper.
Thanks again for the dutch oven, Gma! You are the best :)
Quick update: I’ve gotten some emails asking about the process. I (loosely) followed the braising directions from my trusty How To Cook Everything, but I’ll be editing this post soon with the how-to’s.
The Reckless Chef 
August 9, 2009 at 8:41 pm
OMG that looks so good! I mean, like melt in your mouth amazing.
August 9, 2009 at 9:56 pm
Thank you. And very appropriate — the beef was so tender it was almost melt-in-your-mouth soft.
August 20, 2009 at 12:02 pm
beef stew is one of the best home cooked meals. when i was away in college it was what i craved.
i am jealous of not only your food processor, but now your dutch oven ;)
August 28, 2009 at 2:00 am
The beef looks succulently delicious!