stew

Stew, Beef, Mushroom & Red Wine, Vidalia1

Delicious hearty beef stew. Any vegetables can be added or deleted but mushrooms and Red wine are a must.

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

PROCEDURE:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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

Servings: 8

Recipe Type: Beef, Dutch Oven, Soup

Source
Author: The Pioneer Woman 11-30-09
Source: BGE Forum, Vidalia1, 2010/01/12

 

Like left-over brisket?

Beef 'n Barley might work. Usual mirepoix veggies plus some turnips, parsnips and fennel. If not dark beer, then wine and stock. Finish it with some frozen peas for the last five minutes. Great for this weather with some horseradish mashed taters.

We've done a non-traditional stew a few times this winter already. No red wine, no tomatoes (whole or paste), no potatoes but with sherry, cream and mushrooms. I'm not a fan of stew and this is the only one I've ever liked. I guess it could be done on the Egg, but last time we were in the middle of the Ice-pocalypse and Mrs. G was doing the cooking and didn't want to go outside. Who am I to argue when told to go lay on the couch and watch tv?

 

Here is what I do, normally make with Venison but could substitue

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1289641&catid=1

Ingredients:

1-1/2 pounds Venison cut into chunks. (Chuck Roast)
Flour - dredging meat
3 Garlic Cloves (sliced)
3 TBSP Olive Oil
1 Bottle Burgundy Wine
24 Shallots (Pelled & Whole)
6 Carrots (Peeled & Cut into 2" Pieces)
6 Youkon Potatos (Peeled & Chunked)
1 pkg Knorrs Tomato Beef Goulash Soup Mix
2 TSP Herbs de Provence
2 Cans Beef Broth
1# Sliced Mushrooms

Trim and prepare meat, sprinkle with seasoning ( I used Montreal steak) or S&P and dredge in flour. Egg stepup was 400 indirect with Dutch oven on middle rack of A/R. Make sure you allow plenty of time for DO to come up to temp. Put olive oil in DO, brown garlic in oil, remove and discard. Sear meat in batches and set aside. Add some of the wine to deglaze the pan. Pour in the remaining wine and add soup mix. Add carrots, potatoes, shallots, herbs, beef broth and meat. Cook for 2 Hours and add mushrooms, then cook another hour. May need to add a little more liquid depending on how thick you like stew. I like mine thick and I added about another cup of broth.

Brisket_Fanatic said:

Here is what I do, normally make with Venison but could substitue

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1289641&catid=1

Ingredients:

1-1/2 pounds Venison cut into chunks. (Chuck Roast)
Flour - dredging meat
3 Garlic Cloves (sliced)
3 TBSP Olive Oil
1 Bottle Burgundy Wine
24 Shallots (Pelled & Whole)
6 Carrots (Peeled & Cut into 2" Pieces)
6 Youkon Potatos (Peeled & Chunked)
1 pkg Knorrs Tomato Beef Goulash Soup Mix
2 TSP Herbs de Provence
2 Cans Beef Broth
1# Sliced Mushrooms

Trim and prepare meat, sprinkle with seasoning ( I used Montreal steak) or S&P and dredge in flour. Egg stepup was 400 indirect with Dutch oven on middle rack of A/R. Make sure you allow plenty of time for DO to come up to temp. Put olive oil in DO, brown garlic in oil, remove and discard. Sear meat in batches and set aside. Add some of the wine to deglaze the pan. Pour in the remaining wine and add soup mix. Add carrots, potatoes, shallots, herbs, beef broth and meat. Cook for 2 Hours and add mushrooms, then cook another hour. May need to add a little more liquid depending on how thick you like stew. I like mine thick and I added about another cup of broth.

Except for the bacon lardons, potatoes and the dry soup you are really close to Boeuf Bourguignon a La Julia Child

Hers is the bomb! Well worth trying on the egg.

Get a roast size Is irrelevant, grab some onions, carrots, shrooms, kale, garlic,brown the meat with some flour seasoned with pepper cayenne salt lots what ever herbs you like I liike rosemary and summer savoury, you can use what ever. Brown the meat then the veg top off with stock (beef or chicken I usually add some beer or wine too, but I'm a lush!) cook for hours or unit the meat is like butter then throw corn and peas and what ever else you want make dumplings and eat