I’ll take any excuse I get to cook something on the Big Green Egg. This one is a smoky twist on classic beef stew. It’s a recipe I created for dinner on a cold evening at the cabin on the evening company is arriving for the Thanksgiving weekend. I served this with buttermilk biscuits and pumpkin butter. May as well start the “big eatin’” weekend off right, right? Oh, and serve a nice big red wine (Cabernet Sauvignon or an old vine Zinfandel) to hold up to the rich flavors in this dish.
Ingredients:
2 lb beef chuck roast
Steak or beef rub
2 T canola oil
1 yellow onion, peeled, halved and sliced into thin half-rings
2 ribs celery, chopped
2 cloves garlic, minced
2 T flour
2 cups beef stock
1 cup red wine
2 russet potatoes, cut into 1-inch cubes
4 carrots, peeled and sliced
1 can yellow corn, drained
Directions:
Smoke the roast
Pat the roast dry and rub generously with any commercial steak or beef dry rub. Start the Egg and stabilize temperature at 300F. Add some soaked hickory chunks and install the plate setter and grate for indirect cooking. Place the roast in the egg and cook at 300F until the meat reaches 120F. Remove and cover with foil. The temperature will rise slightly to around 130F (beef rare). At this point, you can wrap the roast and refrigerate or use immediately for the stew.
Make the stew
Cut the roast into 1-inch or smaller bite-sized pieces and set aside. In a large dutch oven, heat the oil over medium heat and add onions, celery and garlic. Cook until softened. Add the flour and cook another minute. Add the stock and wine and bring to a boil to let thicken slightly. Add the beef and remaining vegetables. Reduce heat and simmer, covered for about an hour or until vegetables are tender. Season with salt and pepper to taste.
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