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Dutch Oven Beef and Mushrooms

It is getting time to get the outdoor Dutch Ovens out. We love to make dinner in our outdoor Dutch Ovens. You can make this is a regular Dutch Oven on the stove


Dutch Oven Beef and Mushrooms


3 Tablespoons Oil or more with each batch

4 pounds of Rump Roast, cut into 1-inch pieces

Salt and Pepper

1 Cup diced Onion

3 Tablespoons minced Garlic

8 Ounces Sliced Mushrooms

4 cups Water

½ Red Cooking Wine, optional

1 teaspoon dried Thyme

3 Tablespoons Better than Beef Base

1-2 Tablespoons Worcestershire Sauce or Soy Sauce

1/3 Cup Water

¼ Cup Cornstarch


In a Dutch oven heat the olive. Salt and pepper the meat and cook IN BATCHES to sear the meat. Brown but do not cook through as it will cook while it simmers.

Remove meat from the pan and add the onion, garlic, and simmer until softened. Add the mushrooms and sauté with the onions and garlic until they are softened.

Add the meat back to the pan and add the water, wine, Beef Base, Worcestershire Sauce. Cook on low for 2-3 hours or until tender. Can also put into a slow cooker for 6 hours.

Just before serving mix together in a small bowl the cornstarch and water. Stir until smooth. Add to the slowly to the boiling mixture and stir until thickened. You may not need all the cornstarch mixture. Taste and adjust the seasoning.

Serve over pasta or mashed potatoes or baked potatoes or rice.


*To make in a 12-inch Outdoor Oven, brown the meat over 20 coals or over a fire. Important that you brown the meat in batches. Continue as above and when the water comes to a boil remove 10 of the coals and it simmer until meat is tender, about 2-3 hours. Watch carefully and stir often, you have need to add more water.

You will need more hot coals when it comes time to thicken with the cornstarch mixture. Add slowly as you might not need it all. I then use these New coals to make biscuits or rolls in another Dutch Oven.


*To make Gluten Free make sure the beef base and Worcestershire sauce are Gluten Free.


Jan Dairy Keen



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