Smokey Lew
Head Chef
I tried out another recipe from my Christmas cook book "Primal Cuts, Cooking with America's Best Butchers" yesterday. Stellina Beef Stew gets its name from chef/butcher Christian Caiazzo. His restaurant in Point Reyes, California, "Osteria Stellina" is named for his daughter, Stellina.
Even though the temperature outside has been in the high 70's here this week, a winter dish like beef stew sounded good.
I used 3.5 lbs. of stew beef seared in my CI dutch oven then added onion, carrots and celery. Spices consisted of garlic, chili flakes, one cinnamon stick, Italian flat-leaf parsley, thyme, sage (recipe called for winter savory which I couldn't find so I substituted the sage), bay leaf and 1 cup of quality red wine to deglaze the pot after browning the meat and sweating out the vegis. Added seven cups of beef stock and then let it cook for about two hours at pit temperatures ranging between 350 to 400 degrees.
The recipe assumes you'll be using an oven but this dish worked out well on the Performer. Ladled the stew on a nice bed of egg noodles beside a green salad with some Italian bread. Yum!
Browned the meat in olive oil over the hot coals.
After meat was browned, pulled it out of the pan and sautéed the onion, carrots and celery with spices.
Deglazed the pot with the wine and then added the beef stock. Moved pot to indirect heat.
After a couple of hours the stew had cooked down and was ready to eat.
Platted stew over a bed of egg noodles.
Uploaded with ImageShack.us
Even though the temperature outside has been in the high 70's here this week, a winter dish like beef stew sounded good.
I used 3.5 lbs. of stew beef seared in my CI dutch oven then added onion, carrots and celery. Spices consisted of garlic, chili flakes, one cinnamon stick, Italian flat-leaf parsley, thyme, sage (recipe called for winter savory which I couldn't find so I substituted the sage), bay leaf and 1 cup of quality red wine to deglaze the pot after browning the meat and sweating out the vegis. Added seven cups of beef stock and then let it cook for about two hours at pit temperatures ranging between 350 to 400 degrees.The recipe assumes you'll be using an oven but this dish worked out well on the Performer. Ladled the stew on a nice bed of egg noodles beside a green salad with some Italian bread. Yum!
Browned the meat in olive oil over the hot coals.
After meat was browned, pulled it out of the pan and sautéed the onion, carrots and celery with spices.
Deglazed the pot with the wine and then added the beef stock. Moved pot to indirect heat.
After a couple of hours the stew had cooked down and was ready to eat.
Platted stew over a bed of egg noodles.
Uploaded with ImageShack.us
