Beef Stew

AuntieEgger · November 2007

Wanted to make beef stew in the Dutch oven on the BGE today but can’t seem to find a recipe anywhere. I have the recipe as far as food is concerned but need to know how the setup works.
I figured that I would put the Dutch oven on the plate setter legs down with the lid off but do I put the Ductch Oven on something to raise it off the plate setter? And how long should I cook it on the BGE for? And I need to know what temps to cook it at as well? [p]If someone could help with the information I would really appreciate it [p]Thank you [p]AuntieEgger

mb168 · November 2007

AuntieEgger,[p]We did this Sunday for the first time and as usual, it was "the best" anyone had had.[p]Browned the beef in the DO with a little oil in the bottom and added 2 cloves of garlic. Then threw in some small potatoes, onions, carrots, 2 boxes beef broth, and 2 boullion cubes. I think that was it. On the egg direct at like 275 dome and let it sit, our was on like 4-5 hours and the meat was so tender, it started to break up when you stabbed it but not falling apart where it shredded to pieces and had to be scooped.

Rusty Rooster · November 2007

mb168,
For a "added touch" take it one step further. Just before it is done, top with biscuits and then cook till they are done. They will be browned biscuits on top and like a dumpling on the bottom.
Tom

Avocados · November 2007

AuntieEgger,[p]I like to use the plate setter legs up so the dutch oven sits lower in the egg. [p]Use the 3 little green feet that came with the egg and set them on the plate setter then set the dutch oven on them to elevate it about an inch above. [p]This give an airspace to evenly heat all sides of the cast iron.[p]Cook at around 350 to 375 and the time will be about the same as recipes you would use in a regular oven.[p]Add some wood for a little smokey flavor to the fire.[p]This photo shows the setup that I use for my baked beans at the Eggtoberfest. [p]That is a 9 qt Lodge D.O. on a Large BGE but I usually use a 7 qt at home.[p](Jeeves did the photo but that is my Oven, beans, and hand.)[p]

[ul][li]http://www.greenegger.com/source/20071020_12-06-54.htm[/ul]

Avocados · November 2007

Some leftover, smoked Brisket cut into cubes makes for some really good beef stew.[p]It tastes great and doesn't take very long to simmer it to tenderize like regular stew meat.

Roudy · November 2007

AuntieEgger,[p]I made my beef stew for the first time on the Egg a few weeks ago. My Dutch oven has legs, so I put it directly on the platesetter. I also put the platesetter "legs up" to lower the cook. If your cast iron doesn't have legs, I'd use the green feet that came with the Egg. [p]Temperature wise, my recipe calls for 325 for 3 1/2 hours, and the meat turns out tender. My dome temperature was in the 325-350 range. Incidentally I use instant tapioca to thicken the stew - it's a family favorite.[p]

egg elf · November 2007

Roudy,
I saw your stew pic a few weeks ago and immediately started shopping for my dutch oven. Would you be so kind to share your recipe? Thanks in advance, egg elf

bw · November 2007

AuntieEgger,[p]
Beef Stew sounds so good right now with the weather cooling down and cooked on the BGE, I would love to get a recipe from someone if they are willing to post one.[p]Thanks
bw

Grandpas Grub · November 2007

Rusty Rooster,[p]Nice touch, that would be nice for a 'wetter' stew. I think I will give it a try this week.[p]Kent

AuntieEgger · November 2007

I have the stew on. Thank you everyone for your help.[p]I put the plate setter legs up and the Dutch Oven on a small 8 inch rack for air flow underneath it and Hickory chips for smoke.[p]Will let you know how it turns out[p]AuntieEgger

Grandpas Grub · November 2007

AuntieEgger,[p]I have done this several times now. [p]Beef Stew[p]3# chuck roast – cut to 1 ½ inch cubes
3 T vegtible (or EEOV) oil
3 Med garlic cloves minced or pressed
3 T Flour unbleached
2 Cups low sodium chicken broth (possibly 3 cups depending on the consistency of stew you want)
2 Med Onions course chop (apx 2 cups)
2 Bay leaves
1 tsp thyme
4 medium red potatoes (apx 1 ½#) peel cut into apx 1” cubes
1# carrots apx 4 large carrots
1 cup frozen peas
½ cup minced fresh parsley leaves ( I usually use dry parsley 2T or to taste)[p]At times I also put in carrots and once in a while celery – celery will change taste quickly.[p]On the egg… with cast dutch oven – my large egg at 300° at grid (low simmer temp/very light boil)[p]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.[p]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. [p]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.[p]Slowly add remaining broth while stirring. Add bay leaves and thyme and bring to simmer. [p]You need to work quickly as you don’t want the egg to super heat.[p]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.[p]After this first hour add potatoes & carrots cook about another hour until meat is tender.
Do a final adjustment of seasoning and check for consistency (dry or wet)[p]S&P to taste – add peas and parsley and toss the bay leaves.[p]Optional notes. [p]I usually put the dutch oven directly on the coals to brown the meat then move up to grid after to finish.[p]If you like cooking with wine substitute the first cup of broth for a good red wine.[p]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.[p]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.[p]Option as suggested by Rusty Rooster – top with biscuits and finish the cook.[p]
Good eggin & eatin ... Kent

AuntieEgger · November 2007

Thank you Grandpas Grub for the very detailed recipe I really appreciate this. I will copy this and keep it for future reference when making Stew.[p]
AuntieEgger [p]

Grandpas Grub · November 2007

AuntieEgger,[p]You are more than welcome. The process is very easy and quicker than reading the instructions.[p]Simple but very tasty - pot roast is another great cook.[p]good eggin, Kent

Roudy · November 2007

AuntieEgger,[p]My recipe for beef stew (requested below) is as follows:[p]1 1/4 - 1 1/2 lbs. beef stew meat
1 Medium Onion sliced
1 1/2 stalks of celery cut in pieces
2 carrots cut in pieces
1-2 cans (5.5 fl. oz. each) of V-8 juice
1/8 tsp pepper
1/6 C Instant Tapioca
1/2 Tbsp Sugar
1/2 Tbsp Salt
1/4 tsp basil or 1-2 bay leafs
1-2 lbs potatoes (I prefer red skin)[p]Combine everything except potatoes. Cover and cook 2 1/2 hours at 325 F. Cut potatoes in small pieces (I don't remove the skin), add and cook uncovered for an additional hour. Add more V-8 if the liquid level in the stew looks low. Use some smoking chunks for the last hour if you like. [p]I love this recipe for it's simplicity in preparing, and the flavor is excellent. In the picture below I used fresh basil leaves, and I didn't have any celery but substituted some red pepper pieces.[p]

egg elf · November 2007

Roudy,
Many thanks! I look forward to making this. Let's say tomorrow!

Beef Stew

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