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Anybody have a good beef stew recipe?

WudEyeDooWudEyeDoo Posts: 201
edited 3:56PM in EggHead Forum
This seems like beef stew weather and I was wondering if anyone had a good recipe they would like to share. I am also curious if you have tried simmering it on the egg and if the smoke flavor helped make it better? We do that with chili and really like the smoke flavor it gets from the egg.[p]Thanks,
Bob

Comments

  • WudEyeDoo,[p]3 tbs flour
    1 1/2 lbs stew meat, pork / beef or both, 1 in cubes
    2 tbs oil
    1/2 cup chopped onion
    1 clove garlic
    1/2 tsp thyme
    3 cups vegetable juice coctail
    1 tsp instant beef bouillon granules
    hot pepper sauce, to taste
    2 med potatoes, peeled and cubed
    1 1/2 cups sliced celery
    1 1/2 cups sliced carrot[p]Combine flour and 1 tsp salt and coat meat with it. In large sauce pan brown meat 1/2 at a time in hot oil. Return all meat to pan, add onion, garlic, thyme. Stir in veggie juice, bouillon, hot sauce and 1 cup WATER. Bring to boil, reduce heat. Cover, simmer 1 1/4 hr, (less if it's pork) or till meat is nearly tender. Sir in potatoes, celery and carrot. Cover and simmer 30 min more. [p]It will be better done in the egg.

  • Chet,[p]Never tried this on an Egg but it is amazing. It is a traditional Belgian dish and is best made with dark Belgian lager. Also, I would recomend throwing in some new potatoes. Best I've every had.[p]
    3 1/2 pounds top blade steak, 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
    table salt and ground black pepper
    3 tablespoons vegetable oil
    2 pounds yellow onions (about 3 medium)
    1 tablespoon tomato paste
    2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
    3 tablespoons all-purpose flour
    3/4 cup low-sodium chicken broth
    3/4 cup low-sodium beef broth
    1 1/2 cups beer 12-ounce bottle or can
    4 sprigs fresh thyme, tied with kitchen twine
    2 bay leaves
    1 tablespoon cider vinegar[p]
    1. 1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef. [p]2. 2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours. [p]3. 3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

  • Chet, yes this is a great recipe- to kick this up one more notch in flavor, i use lamb shank & remove the meat from the bone & leave the bone in during cooking, then remove it.
    Lamb shank gives a much richer taste as it has gilatenous properties.

  • fishlessmanfishlessman Posts: 22,859
    Chef Arnoldi,
    with the lamb, a can of guinness would be good to add.cook until the other 5 are gone.

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