Add potatoes, carrots, browned meat (and any juices from meat) into pot
6 carrots, 6 medium red potatoes
Stir in seasonings.
1 teaspoon salt, ½ teaspoon pepper, 2 bay leaves, 3 sprigs fresh thyme
Place lid on pot and place in preheated 300 degree oven for 3 hours. Do not open lid until 3 hours. Check to see if potatoes and carrots are fork tender. If broth is too thick, add a bit more beef broth or water. Add more salt, if needed.
Remove bay leaves before serving. Top with freshly chopped parsley or thyme, if desired.
Notes
Tips
Trim your meat - Whether your meat is already cut or you cut up a roast, cut the meat into 2-inch pieces. Trim off any excess sinew. Game meat is very lean and there isn't usually any fat, but if you are using beef, trim off any fat.
Use a heavy cast iron dutch oven. I use one we use on a campfire, but you can use one that is enamel coated too. It should be heavy and have a lid.
Brown your meat in the dutch oven on the stovetop. Brown in small batches and remove browned meat to cook another batch. It usually takes me 3-4 batches to brown it all. Do not discard any of the brown bits on the bottom of the pan - this is flavor!
Let cook for 3 hours - don't peak or remove the lid!