Beef Stew Recipe?

Here you go!

Stew, Beef, Dutch Oven, Grandpas Grub

This is great


INGREDIENTS:
Beef Stew
1 3 Lbs Chuck roast – cut to 1 1/2 inch cubes (or use stew meat, but the cuts won’t brown even due to the odd shaped pieces)
3 Tbs vegetable (or EEOV) oil
3 Medium Garlic cloves minced or pressed
3 Tbs Flour unbleached
2 cups low sodium chicken broth (possibly 3 cups depending on the consistency of stew you want)
2 Medium Onions course chop (apx 2 cups)
2 Bay leaves
1 tsp thyme
4 Medium Red potatoes (apx 1 1/2#) peel cut into apx 1” cubes
1 Lb Carrots apx 4 large carrots
1 cup frozen peas
1/2 cup minced fresh parsley leaves ( I usually use dry parsley 2T or to taste)




Procedure:
1 At times I also put in carrots and once in a while celery – celery will change taste quickly.
2 On the egg… with cast dutch oven – my large egg at 300° at grid (low simmer temp/very light boil)
3 S&P chuck roast. Oven in egg on grid direct cook and oven at temp put in 1T of oil. Place meat cubes in bottom of oven close but not touching. Apx 2 minutes until brown – do not move or stir. Turn cubes and cook for 3 to 5 more min until well browned. Remove cubes and place in bowl. Add 1T more oil and place rest of meat in oven and repeat previous steps. Remove and place in bowl.
4 Add 1T oil to emptied D. oven, swirl to coat bottom of oven. Add Onions and ¼ tsp salt. Stir frequently & hard with wooden spoon to loosen up the brown bits on the bottom of the oven. Continue until onions are soften apx 4 to 5 minutes.
5 Add garlic, stir for 30 seconds. Stir in the floour and cook until lightly colored – 1 to 2 minutes. Slowly add 1 cup of broth stirring on bottom and side of oven to get the remaining brown bits off of the d. oven. Keep stirring until mix has thickened up.
6 Slowly add remaining broth while stirring. Add bay leaves and thyme and bring to simmer.
7 You need to work quickly as you don’t want the egg to super heat.
8 Add meat and return to simmer. Cook for about 1 hour at 300° grid (this will be apx 330 if egg was stabilized – 360° dome if egg not stabilized). If egg not stabilized you will need to reduce dome as the all the ceramics get up to temp. The stew needs to be at a simmer.
9 After this first hour add potatoes & carrots cook about another hour until meat is tender.
10 Do a final adjustment of seasoning and check for consistency (dry or wet)
11 S&P to taste – add peas and parsley and toss the bay leaves.
12 Optional notes.
13 I usually put the dutch oven directly on the coals to brown the meat then move up to grid after to finish.
14 If you like cooking with wine substitute the first cup of broth for a good red wine.
15 Cutting your own cutting of the chuck roast, rather than stew meat, will result in even browning and cooking of the meat and a better taste.
16 Chicken broth will give a better taste than beef broth, the look of the stew will be a lighter color. Beef broth will result in a dark color.
17 Option as suggested by Rusty Rooster – top with biscuits and finish the cook.
18 Good eggin & eatin ... Kent


Recipe Type
Beef

Recipe Source
Source: BGE Forum, Grandpas Grub. 2008/04/16

Havent tried this yet but sounds really good:

Serves 6 to 8. Published January 1, 2010. From Cook's Illustrated.

Use a good-quality, medium-bodied wine, such as Côtes du Rhône or Pinot Noir, for this stew. Try to find beef that is well marbled with white veins of fat. Meat that is too lean will come out slightly dry. Four pounds of blade steaks, trimmed of gristle and silver skin, can be substituted for the chuck-eye roast. While the blade steak will yield slightly thinner pieces after trimming, it should still be cut into 1 1/2-inch pieces. Look for salt pork that is roughly 75 percent lean. The stew can be cooled, covered tightly, and refrigerated for up to 2 days. Reheat it gently before serving.

Ingredients
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
4 anchovy fillets , finely minced (about 2 teaspoons)
1 tablespoon tomato paste
1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
2 tablespoons vegetable oil
1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
1/4 cup unbleached all-purpose flour
2 cups red wine (see note)
2 cups low-sodium chicken broth
2 bay leaves
4 sprigs fresh thyme
4 ounces salt pork , rinsed of excess salt (see note)
1 pound Yukon gold potatoes , scrubbed and cut into 1-inch pieces
1 1/2 cups frozen pearl onions , thawed
2 teaspoons unflavored powdered gelatin (about 1 packet)
1/2 cup water
1 cup frozen peas , thawed
Table salt and ground black pepper

Instructions
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic and anchovies in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside.

2. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.

3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.

4. Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.

5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.

6. Using large spoon, skim any excess fat from surface of stew. Stir in pearl onions; cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes.

7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes. Season with salt and pepper to taste; serve.