Dutch Oven Campfire style Beef Stew
Ingredients
2 - 3 Tbs. bacon grease (or olive oil)
2 tsp. dry rosemary; rubbed
2 med. yellow onions; sliced for ¼” thick rings
4 cloves garlic; sliced
4-5 lb. beef chuck roast, cut into 1-1/2” cubes
salt and black pepper
¼ tsp cayenne pepper
Flour for coating
½ cup hot beef stock (or broth) (2 Tbs B-V is best)
3 cups Burgundy wine
½ can Coca Cola
½ cup your favorite barbecue sauce
2 Tbs. Orange Blossom Honey
1 Tbs. red wine vinegar
2 Tbs. balsamic vinegar
3 Tbs. dark brown sugar or (3 Tbs Grandma’s Molasses)
1 Tbs. soy sauce
2 bay leaf medium size
1 tsp. black pepper
2 lbs. baby carrots
6-8 med. russet potatoes; cut into chunks
2 tsp. thyme
1 Tbs. rosemary flakes
1 Tbs. Kosher Salt
Procedure
COOKING with Charcoal: (Serves: 8-10)
Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil.
Cut roast into cubes, approximately 1-1/2”. Trim any excess fat or tallow from outer edge of roast, before cubing, if any. Mix salt, pepper and cayenne pepper with flour. Coat beef cubes.
Brown cubes in Dutch oven and bacon grease (olive oil). Set aside for the moment.
Add rosemary, and onions; cook 3-4 minutes stirring every minute or so until you start to see a little browning of the onions, then add the garlic. Cook for 1-2 minutes longer.
In a large measuring cup combine the beef stock, wine, Coca Cola, barbecue sauce, honey, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaves, and black pepper; stir to mix then pour juice slowly into the oven. Add the browned beef cubes. Carefully mix and distribute ingredients in the Dutch oven. Replace the oven lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid.
Cook for 45 minutes rotating oven every 15 minutes.
After 30, minutes add the potatoes. Season with: ½ of kosher salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 30 minutes until potatoes are fork tender. Add carrots.
Continue baking for 30 minutes.
Remove from heat, remove lid and let rest for 10 minutes before serving. Be sure to remove Bay leaves.
Ingredients
2 - 3 Tbs. bacon grease (or olive oil)
2 tsp. dry rosemary; rubbed
2 med. yellow onions; sliced for ¼” thick rings
4 cloves garlic; sliced
4-5 lb. beef chuck roast, cut into 1-1/2” cubes
salt and black pepper
¼ tsp cayenne pepper
Flour for coating
½ cup hot beef stock (or broth) (2 Tbs B-V is best)
3 cups Burgundy wine
½ can Coca Cola
½ cup your favorite barbecue sauce
2 Tbs. Orange Blossom Honey
1 Tbs. red wine vinegar
2 Tbs. balsamic vinegar
3 Tbs. dark brown sugar or (3 Tbs Grandma’s Molasses)
1 Tbs. soy sauce
2 bay leaf medium size
1 tsp. black pepper
2 lbs. baby carrots
6-8 med. russet potatoes; cut into chunks
2 tsp. thyme
1 Tbs. rosemary flakes
1 Tbs. Kosher Salt
Procedure
COOKING with Charcoal: (Serves: 8-10)
Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil.
Cut roast into cubes, approximately 1-1/2”. Trim any excess fat or tallow from outer edge of roast, before cubing, if any. Mix salt, pepper and cayenne pepper with flour. Coat beef cubes.
Brown cubes in Dutch oven and bacon grease (olive oil). Set aside for the moment.
Add rosemary, and onions; cook 3-4 minutes stirring every minute or so until you start to see a little browning of the onions, then add the garlic. Cook for 1-2 minutes longer.
In a large measuring cup combine the beef stock, wine, Coca Cola, barbecue sauce, honey, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaves, and black pepper; stir to mix then pour juice slowly into the oven. Add the browned beef cubes. Carefully mix and distribute ingredients in the Dutch oven. Replace the oven lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid.
Cook for 45 minutes rotating oven every 15 minutes.
After 30, minutes add the potatoes. Season with: ½ of kosher salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 30 minutes until potatoes are fork tender. Add carrots.
Continue baking for 30 minutes.
Remove from heat, remove lid and let rest for 10 minutes before serving. Be sure to remove Bay leaves.
