The return of StewBQ

by zydecopaws on November 8, 2010

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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.

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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.

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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.

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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.

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

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