Smoked Turkey Broth Beef "STOUP"

The_Stache

Yesterday, the temps in Middle TN were chilly so I decided to make a beef stew/soup.  Some of you may have read that my better half has significant food allergies so my available to use ingredients excluded things like tomato paste or flour (for a nice ROUX) but I forged ahead.

Started out with a 3 lb chuck roast cubed and seared in the cast iron 8qt DO using a little olive oil.  Once it was browned I threw in about 3 or 4 medium onions to get all of the brown bits scraped up and then added about 6 cloves of garlic and about 6 or 7 carrots cut into bite size chunks and 1 stalk of celery.  Then returned the beef to the DO and added my "Scarborough Fair" mix of herbs (Parsley, Sage, Rosemary, Thyme) and a little salt.

Prior to the start of this process I took the frozen Smoked Turkey carcass and threw it into the InstaPop for a quick 30 minute broth prep.  I didn't add any thing to the pot other than Turkey and Water since it was smoked and had been "safe brined" with an acceptable to SWMBO's food concerns. 

Anyway... Continuing on ... I covered the ingredients in the DO with broth and threw it on the large egg @~350. 



I left this on the egg for about 2 hours and then added about 4 chunked golden yukon potatoes and let this run on for another hour or so. 

You may note that I'm not real careful with measuring or time... I just let things flow as they go!

Pulled and served for dinner after the Army Navy game and I must say that using the Smoked turkey broth brought a whole new depth to this Stew/Soup!  I emptied two "happy bowls" and with a couple of glasses of Malbec took a great nap!

The lesson I learned from this is that I may have to make smoked turkey broth more often!! 

You guys and gals play with this start with a roux (or not), nix the potatoes in favor of rice (or not) but definitely make the smoked turkey broth if you have any carcasses left over from Thanksgiving or from the upcoming holidays season!!