Mushroom & Red Wine Beef Stew

Kim Youngblood

Ingredients

2 pounds Beef Stew Meat  or(Sirloin cut into cubes)
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp Season salt
½ tsp Tony Cachere’s cajun seasoning
2 Tablespoons Flour
4 Tablespoons Butter
2 Tablespoons 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 Tablespoons Flour

Instructions

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.

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.

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.

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.

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.

Serve by itself or over cooked noodles or rice. Serve with warmed French bread. Adapted from The Pioneer Woman website 11-30-09.

Notes

Number of Servings: 8

Time to Prepare: 2 hrs