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<p />Had asked if anyone had recipies earlier, then remembered, hey it's stew, no need for a recipie just clean out the fridge. I got into the freezer and found a few bags of frozen left over meat, one bag appeared to be some tri-tip and the other looked like a ribeye. 2 cans of stewed tomoatoes, 1 can of tomatoe sauce, 1 can of beer, around 2 cups of water. Added some diced oinion and a bag of frozen vegetables and some potatoes, then seasoned with salt, pepper, thyme and oregano. Cooked it on the egg for about 3 hours at 300 and then added some bow tie paste for a little more sustenace, then cooked for another hour. Some of the best stew I have ever cooked and didn't measure out a single ingredient. Sometimes just going back to the basics pays off.