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Beef Stew on the BGE

thebtlsthebtls Posts: 2,300
edited November -1 in EggHead Forum
Tagine Beef Stew

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Beef and veggies cooked up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients
5 Carrots - Medium carrots, peeled and sliced
¾ Lb. Top Sirloin cut into larger but bite size pieces
2-3 Medium potatoes peeled and chopped
4-5 oz. Cocktail Onions
5 Stalks of Celery, sliced into bite size pieces
4 Roma Tomatoes cut into 3/8” slices
2 Medium Turnips, cut into bite size pieces
5 oz. Tomato Sauce
15 oz. Beef Broth (low salt variety)
2 Tbsp. Ground garlic and parsley
2 Tbsp. Fresh ground parsley
EVOO (Extra Virgin Olive Oil)

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Preparation and Cooking
1.Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in the order they appear above (keeps meat from sticking).
2.Sprinkle all of the spices evenly over the top the vegetables (between layers is best)
3.Close your Tagine and the EGG. Cooking time will be about 90 minutes. Check the Tagine about 45 minutes in to assure that you still have liquid (actually it should be boiling around the hour mark). Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

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Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Comments

  • BamaFanBamaFan Posts: 658
    Looks good Sir. No Cornbread? ;)
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  • thebtlsthebtls Posts: 2,300
    Spent the day in job interviews...ran out of time...that is why I did the one dish meal...truth be told, it never crossed my mind either. Darn.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Nice! I'm starting to get in the mood for stew my-self. Still a little warm down hear for it yet. 90 degrees today but you can feel fall early in the morning. Never seen or heard of a Tagine b4. Neat dish.
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  • What Temp.
    Ross
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  • CraigCraig Posts: 69
    That looks great!! It's becoming stew season around here.

    I'm curious though, isn't the BGE already a large tagine? I've never used a tagine, but it seems like the BGE could be used as a tagine.
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  • thebtlsthebtls Posts: 2,300
    Yes it can but this keeps the smoke flavor from the dish which isn't always welcomed in my cooking or appropriate for some dishes. Also, it has been VERY consistent in results with Pork, Chicken, Fish and now Beef. You could use a cassarole dish and get similar results but the concentrated steaming effect of the Tagine is the real key to the success of this method once I tried it, personally.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • CraigCraig Posts: 69
    Now I see. Thanks for the description. I've seen one in a local cooking store, and I've seen some of the dishes you made on it. It might have to go on my Christmas List!
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  • Anybody have any ideas at what temp you need to cook a beef stew like this one to get it to cook in about an hour as this author did?

    400 degrees okay with the set up he shows?
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