Ron and I often reflect on how much use we’ve gotten out of our Dutch oven. We use it for gumbo, braised chicken, and even Korean tacos, but the recipe we make most often in the cast iron beauty is beef bourguignon. We’ve melded several of our favorite recipes together into one cohesive dish with plenty of carrots so you don’t run out before the beef is gone and just the right number of mushrooms of that subtle earthy addition. You’ll also love that this freezes amazingly well for up to 6 months so you have a gorgeous beef stew that dinner you can bust out at any given time! Serve over chunky slices of garlic rubbed bread to make sure you can soak up all the gravy- you wont want a single drop to go to waste!