Beef Stew

mollyshark · December 2007

I've got a pound of stew meat staring at me and was gonna just toss it in a dutch oven, but started stewing on it (snort) a bit. If I brown it via a slow roast on the egg with some good wood, that might impart a really nice smoke flavor to the beef stew. Anyone have a good stew recipe using this technique?[p]mShark

mad max beyond eggdome · December 2007

mollyshark,
flour it and brown it in the dutch oven, then add 50/50 hearty red wine (i usually use a burgundy) and beef broth, and cut up taters and onions . .. .after a couple of hours add some carrots, and with about an hour to go add some shrooms. .. near the end, make up a little paste of flour or cornstarch with some of the liquid, then add it back in to get some 'gravy'. .. . salt and pepper, and you are good to go :-) ....just cook it until that meat is good and tender. . ..

mollyshark · December 2007

mad max beyond eggdome,[p]Yeah, you're pretty close to my method although I do it stovetop. I don't have a Lodge-type dutch to go in. Just my Calphalon that may or may not fit and may or may not be happy on there. I also may have drank all the "hearty" wine along with the not so hearty and that nasty plonk from the garage. HOWL. Anyway...I'll start it now and see what doth occur.[p]mShark

Essex County · December 2007

mollyshark,
I've had good luck browining the meat in the dutch oven then covering it with broth/stock/wine/onions/carrots and seasonings including a couple of dried chiles. Cook with smoke at 250-270 for a good 4-5 hours. Since you've only got a pound of meat, I'd shorten that to 2+ hours. I put potatoes in for the last 30-40 minutes so they don't fall apart.[p]Have fun.[p]Paul

Unknown · December 2007

mad max beyond eggdome,
add a little tomato paste....makes the dish....

Grandpas Grub · December 2007

mollyshark,[p]You have the email recipe now,[p]Kent

Beef Stew

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