Beef Stew Recipe??????

Hoss

Anyone got a KILLER beef stew recipe???

Richard Fl

Don't forget the LOONEY. I like baby portebellas.

Stew, Beef, Mushroom & Red Wine, Vidalia1

Delicious hearty beef stew. Any vegetables can be added or deleted but mushrooms and Red wine are a must.


INGREDIENTS:
2 lbs Beef Stew Meat or(Sirloin cut into cubes)
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp Season salt
1/2 tsp Tony Cachere’s cajun seasoning
2 Tbs Flour
4 Tbs Butter
2 Tbs Olive Oil
2 whole Onions, Minced
3 cloves Garlic, Minced
3 med carrots (peeled & diced)
1 sweet potato (peeled, cubed and par boiled for 20 minutes until tender)
8 ounces, White Button Mushrooms (sliced)
1 cup Red Wine
1 can Beef Consommé
Salt And Pepper, to taste
Noodles or rice- Cooked And Drained
2 Tbs Flour




PROCEDURE:
1 Sprinkle flour, garlic salt, black pepper, Cajun seasoning and season salt in Ziploc bag and mix thoroughly. Using stew meat or sliced & cubed sirloin place meat in bag and shake to get flour mixture distributed on meat. Let sit in fridge for up to 1 hour to set up.
2 Set BGE up indirect with platesetter. Get temp to 350-375. Place 5-7 qt CI DO in BGE for 5-10 minutes to get hot. Put oil & butter in DO. Sear meat over high heat in batches; remove to a plate when brown. You can also cook this direct with a CI DO just be careful when opening the BGE and watch temps carefully.
3 Add onions and garlic to pan (without cleaning); sauté for 2 -4 minutes or until onions are translucent. Add browned beef back to pan and then add wine and consommé . Let this cook in BGE at 300-325 with the lid off for approx 30 minutes. Stir about every 10 minutes.
4 Add carrots and cook for another 20 minutes. More liquid (water) may have to be added. Once carrots are tender add remaining vegetables. Add salt and pepper to taste, and stir.
5 Cover and simmer for 30 to 45 minutes at 300 degrees. After that time, mix 2 tablespoons flour with a little water and pour into the stew and stir. Allow to cook and thicken for ten more minutes. Shut down BGE and allow stew to sit for 10 to 20 minutes before serving.
6 Serve by itself or over cooked noodles or rice. Serve with warmed French bread. Adapted from The Pioneer Woman website 11-30-09.


Servings: 8

Recipe Type
Beef, Dutch Oven, Soup

Recipe Source
Author: The Pioneer Woman 11-30-09

Source: BGE Forum, Vidalia1, 2010/01/12

Little Steven

Hoss,

Cut some beef onto 1 1/2 or 1 1/4 cubes. Mix in a bunch of fresh chopped garlic or powder. Dredge the beef in seasoned flour. Saute a bunch of onion sliced lengthwise in butter and olive oil til translucent. Remove the onion and fry beef in small batches to brown. When beef is done remove and drain fats. Deglaze the pan with white wine. Return beef and onion to pan and add beef stock to cover. Simmer until beef is tender and sauce has reduced. I usually add more onions. Give it a good dose of worcestershire. Add fresh parsley and whipping cream five minutes before serving.

Steve

Hoss

Thanks!

Mr. & Mrs Potatohead

BOURGUIGNON BEEF STEW
North Portage Smoke-Shack
Serves a bunch

2 to 4 lbs. good quality beef round (or your choice), cubed
Kosher salt and freshly ground black pepper
All-purpose flour (4 to 6 T.)
Good olive oil
6 potatoes, cubed
4 to 6 carrots, chopped
2 onions, chopped
4 ribs celery, chopped
2 C. chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 C. good red wine, such as Burgundy (could be why they call it "BOURGUIGNON")
2 T. Cognac, brandy, or a good blend of the two (Paul Masson VSOP Grand Amber)
1 (28-ounce) can whole plum (or diced) tomatoes in puree
1 (14 oz.) can beef stock
3 branches fresh thyme
2 branches fresh rosemary
1 T. unsalted butter, at room temperature
Get the Egg going and stable at 325 degrees F. with the plate setter (legs down) and the grid atop.

Meanwhile: In the kitchen and on the stove top.

1)) Pat the beef dry with a paper towel. Mix together 1 T. salt, 1-1/2 t. pepper and the flour. Dredge the meat (shaking in a baggie works pretty well).

2)) In a large Dutch oven, heat 1/4 C.. olive oil over medium high heat. Add the beef and sear for 4 to 5 minutes, until nicely browned. Turn and sear all sides. Remove to a large plate.

3)) Add up to an additional 2 T. olive oil if seen as needed, to the Dutch oven. Add the carrots, onions, celery, leeks, garlic and cook over medium heat for about 10 minutes, stirring occasionally, until tender but not browned (basicly a good sweating). Add the wine and Cognac and bring to a boil. Add the tomatoes, potatoes, beef stock, salt and pepper (to taste). Tie the thyme and rosemary together with kitchen string and add to the pot. Put the meat back into the pot and cover.

4)) Remove from the stovetop and place in the Egg for about 2- 1/2 hours (or until the meat is fork tender). After an hour, drop the heat down to 250 degrees F. keeping the sauce at a simmer adding water or broth as nessassary.

5)) Finish the simmer uncovered for up to 45 minutes to impart a bit of a smokey flavor.

6)) To thickening, if seen as needed: Place 2 T. flour and 1 T. butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for a minimum of 2 minutes, stirring until thickened.

Taste for seasonings, adjust with additional salt and pepper if you need to.

Hoss

Thanks!!!