Dutch Oven Roasted Meat and Potatoes

This dish is ideal for cubed meat that does not have large amounts of sinew.  The upper part of a hind leg works well for this dish.

Preparation Time: 20 minutes
Cooking Time: 3 hour

Cooking Utensils:

Dutch Oven, #10 – 1
Wooden Spatula – 1


Stew Meat, choice (without too much sinew), 1 inch cubes – 3 pounds
Potatoes, 1 inch cubes – 3 pounds
Onions, coarsely diced – 2 cups
Garlic cloves, minced – 3 tablespoons
Olive oil – ½ cup
Rosemary – 3 Tablespoon fresh, or two Tablespoons dried
Salt – 2 Tablespoons or to taste
Pepper – 2 teaspoon or to taste

Place all the ingredients in a Dutch oven and mix well.  Follow the Dutch Oven Roasting Basics instructions, stirring occasionally.  The dish should be ready in about 3 hours.  The meat should be tender and everything should be a bit toasty on the top.  Yummy!!