The return of StewBQ

by zydecopaws on November 8, 2010


It’s been several months since we’ve had that concoction we refer to as StewBQ. Rainy autumn weather seems to bring out the need for this sort of meal, so yesterday I hauled out the enamel-on-steel roasting pan. Bubba Ho-Keg was set up for indirect cooking, fired up to about 500°F, and a tri-tip roast was carved into chunks and tossed into the uncovered pan. The meat was ready for the veggies in about the time it took to cut them all up.


StewBQ is one of those things that changes every time you cook it, and the ingredients have a lot to do with whatever happens to be on hand. Yesterday it was taters, carrots, onions, and celery. And a couple of heaping tablespoons of minced garlic. It all made for a pretty sight on the grill.


Liquids were added next; about 1 cup of red wine, 2 cups of beef broth, a splash of soy sauce, and a tablespoon or so of Worcestershire. Add to that some fresh ground pepper, parsley, basil, and a few bay leaves, put on the lid, and let it cook for a couple of hours in the 375-425°F range. Then I added about 1/4 cup of flour mixed well in about a half cup of water, then let it cook for another 20 minutes until it looked like this.


The end results were delicious and filling on a chilly and damp November day. Want proof? This is what was leftover at the end of the day.


And that was before the dog got to clean the pan…

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