Slow Cooked Beef Stew
Serves 10 -12
Prep Time: 30 minutes
Cook Time: 4 hours
Here's hearty and savory blend of beef and vegetables that’s sure to warm you up on a chilly day. If you haven’t used a Dutch oven in the past you're in for a treat. Leave uncovered for the first 30 minutes to infuse a mild, smoky flavor to the stew. Serve with fresh warm bread and butter.
- 2-3 lb. chuck roast (cut in bite size chunks)
- 1 large white onion (chopped)
- 6 whole carrots (chopped)
- 6 celery stalks (chopped)
- 3 cups kernel corn
- 12 large white mushrooms (chopped)
- 6 medium baking potatoes (chopped)
- 4 cloves garlic (minced)
- 1 package brown gravy mix
- 1 package au jus mix
- 2 1/2 cups water
- 3 tbsp. corn starch
Set up the grill for indirect cooking and heat to 300°F (149°C).
In the 7 quart Dutch oven, add 2 cups of water, stir in the gravy and au jus mixes.
Add all the ingredients (except the corn starch). Salt and pepper to taste. Fold with a large spoon to mix the ingredients.
Place the Dutch oven uncovered in the grill and allow to cook for 30 minutes (to add smoky flavor).
Cover and allow to simmer for 3-4 hours.
Mix the corn starch with 1/2 cup of water and whisk until thoroughly blended.
Add to Dutch oven and fold ingredients.
Allow stew to simmer for another 30 minutes. Serve immediately with warm bread and butter.
Recipe from Primo Ceramic Grills.