beef stew

I did a variation of this one a few times with great results:

I like to dredge the beef in a mixture of flour, garlic powder and onion powder, Brown the beef in oil remove abd drain. Put a ton of sliced onion and cook it down til transparent. Add fresh garlic and then return beef and add beef stock. From there, decide what other ingredients you want and add. The flour from the dredge will create a roux and it should be enough to thicken the stew. Add some herbs near the end and some heavy cream. My favourite is the aforementioned with the addition of sauteed cremini mushrooms.

I forgot to say use wine to deglaze the pan. Yer welcome anytime

Do you use the lid on the Dutch oven or just leave it open?  Just charcoal or do you add any chips/chunks of wood?  I really want to try this:) 

Don't know who you were asking but I normally take the lid off the DO for part of the cook anyway to make sure some smokey flavour gets in there. The egg is pretty well sealed anyway and you won't reduce at the same rate as you would on a burner.