by zydecopaws on January 8, 2010

Back in November we cooked up a concoction that has since been named StewBQ. Today we cooked up another batch and made a few changes just to see what would happen. The picture looks surprisingly like the last set, although some of the angles are different.


This time around we used ordinary stew beef instead of cut up tri-tip roasts. On top of that we layers a couple of onions, several Yukon Gold potatoes, and carrots, all cut in very large pieces. For the liquid base we threw in about a half cup of Merlot, a couple of teaspoons of soy and Worcestershire sauces, and about a half cup of water. Bubba Ho-Keg was fired up and set to run at about 300°F and the roaster was put on and left to do its thing for the next 3 hours. At the 3-hour mark, a mixture of flour, water, Merlot, Worcestershire, soy sauce, and some low-sodium beef broth paste was mixed well and added to the roaster. The lid went back on, and about 30 minutes later it was time to eat.


Pictures don’t do this meal justice, as it was cold and rainy most of today and this really hit the spot. I’m guessing we will be doing this again before winter is over, although we won’t have to worry about it for awhile as it will probably take us a few days to eat all the leftovers.

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