Making my first stew today, couple questions.

BOURGUIGNON BEEF STEW
North Portage Smoke-Shack
Serves a bunch

2 to 4 lbs. good quality beef round (or your choice), cubed
Kosher salt and freshly ground black pepper
All-purpose flour (4 to 6 T.)
Good olive oil
6 potatoes, cubed
4 to 6 carrots, chopped
2 onions, chopped
4 ribs celery, chopped
2 C. chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 C. good red wine, such as Burgundy (could be why they call it "BOURGUIGNON")
2 T. Cognac, brandy, or a good blend of the two (Paul Masson VSOP Grand Amber)
1 (28-ounce) can whole plum (or diced) tomatoes in puree
1 (14 oz.) can beef stock
3 branches fresh thyme
2 branches fresh rosemary
1 T. unsalted butter, at room temperature
Get the Egg going and stable at 325 degrees F. with the plate setter (legs down) and the grid atop.

Meanwhile: In the kitchen and on the stove top.

1)) Pat the beef dry with a paper towel. Mix together 1 T. salt, 1-1/2 t. pepper and the flour. Dredge the meat (shaking in a baggie works pretty well).

2)) In a large Dutch oven, heat 1/4 C.. olive oil over medium high heat. Add the beef and sear for 4 to 5 minutes, until nicely browned. Turn and sear all sides. Remove to a large plate.

3)) Add up to an additional 2 T. olive oil if seen as needed, to the Dutch oven. Add the carrots, onions, celery, leeks, garlic and cook over medium heat for about 10 minutes, stirring occasionally, until tender but not browned (basicly a good sweating). Add the wine and Cognac and bring to a boil. Add the tomatoes, potatoes, beef stock, salt and pepper (to taste). Tie the thyme and rosemary together with kitchen string and add to the pot. Put the meat back into the pot and cover.

4)) Remove from the stovetop and place in the Egg for about 2- 1/2 hours (or until the meat is fork tender). After an hour, drop the heat down to 250 degrees F. keeping the sauce at a simmer adding water or broth as nessassary.

5)) Finish the simmer uncovered for up to 45 minutes to impart a bit of a smokey flavor.

6)) To thickening, if seen as needed: Place 2 T. flour and 1 T. butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for a minimum of 2 minutes, stirring until thickened.

Taste for seasonings, adjust with additional salt and pepper if you need to.