Beef Stew

Had a hankering for beef stew, so I figured I would scratch that itch.

I found this recipe and decided to give it a go. Started out by marinating 2 ribeyes that I've had in the freezer for some time, in red wine, with garlic and bay leaves . I know - its daft to put ribeyes in stew, but we have been eating healthier and a solid hunka steak just doesn't have the same appeal that it used to.




Meat marinated overnight. The next day (Sat) I fired up the large egg with a chunk of pecan for smoke. Once it hit 300°F, I put the dutch oven on and let it warm up. Added some of the trimmed fat from the ribeyes to get some beefy goodness going, then added the onions, celery, green onions, and some seasoning.




Threw in carrots, potatoes, garlic and Simply Marvelous Season All. Also had diced jalapenos catching some smoke on the side.



Once everything in the pot had a chance to get friendly, I added mushrooms, the jalapenos, tomato paste and 2 cups of beef stock.



Placed the grid from the small egg over the DO for the steaks, and let them smoke (rubbed with SM Season All) for 40mins.




Cut the steaks up and added to the pot. Let it all simmer for another hour.



Served with toasted oat-wheat bread that my wife made. We are trying to make more homemade bread.



Damn fine dinner... perfect for a cold March night in Houston

Budman1 said:

Looks good! Congrats on the willpower to put those steaks in the stew pot.

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landarc said:

Ribeye Murdered, you're as bad as DeGuerre.

But, can I have a bowl?

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I paused for a moment in silent prayer and begged their forgiveness. They tasted mighty fine in the stew though. :grin:

code3rrt said:

Good lookin' pot of stew right there, cooking the meat right over the pot...great idea!

KC

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Must give credit where it is due - I saw that done first time when Phubar smoked meatballs over a pot of sauce a while back.

buccaneer said:

You aren't fooling me calking!
I can see the dryness, plus, my big brother (rip) used to use steak like that to make bolognaise sauce...lean cuts just aren't made for that.
But, can I have a bowl too, just to be sure?

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JohnHB said:

I'm with you. Rough cuts slow cooking best for stew!
John

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Man, the Aussies are a tough crowd to play to these days :grin:

It was the best beef stew I have had - not because of the meat but because it had cumin, loads of garlic and jalapenos in it... and it was the first one I have made myself. You're probably right that a fattier cut would have been more tender. But the steaks are what I needed to clear out of the fridge, so in they went! Had some with grits for breakfast today and it tasted even better (couldn't taste the smoke the day I cooked it).