Dutch Oven Stew

Servus!

Hello my hungry readers! Today I want to quickly document the wonderful stew that A and I made on Sunday using veggies we got in our Biokiste.

I took a kilogram of beef and pork goulash meat and cut it into smaller chunks, rolled it in flour that had salt and pepper and a bit of garlic powder. This lets it get good and crispy and it develops a wonderful aroma that will be important later on.

As you can see, my 12" DO (Dutch Oven) fits perfectly into the cutout in the grate in my Weber grill, making the whole cooking process easier and cleaner.



Once I fired up the necessary number of briquettes, I placed them all at the bottom and began to brown the meat. Once the meat was good and browned, I added 2 large chopped onions.





After the onions got glassy, I deglazed the whole thing with a 1/2 liter of El Cheapo red wine (this is where the aforementioned aroma comes into play) and allowed things to cook down a bit. I also added the veggies. Lots of goodness in there like carrots, turnips, celery, Brussels sprouts , and parsnips. I also added a bit of spice and some vegetable broth granules.





Veggies added, it's time to put on the lid and let things simmer for a while - 2 hours should do the trick! 7 coals underneath and 14 on top make for the right amount of heat.



I should go wash my hands...



Nothing like a hearty stew on a cold and blustery Sunday evening!



I bid you Peace,
Jake