Day 109- Beef Stew

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January 9, 2013 by chicagogrilling365

001Normally when I make my beef stew I brown the beef with onions and red wine on the stove top. Today, I am doing it the same but in the cast iron skillet on the grill.

There’s nothing better than coming home on a cold night and having a big hot bowl of stew!

010Here’s the trick to any great soup. You must must must must must use Campbells beef or chicken stock. It’s the best, the most expensive but the best.  I’ve cheaped out and bought lesser brands and you can really taste the difference.

You can use fresh vegetables in your stew if want to but today I went with all canned veggies. I big can of mixed veg and a can of corn. Also, I big can of stewed tomatoes, but I always use canned stewed tomatoes.

012I but all the veggies and stock in to my slow cooker and waited for it to get hot. Once all the flavors marinate together I’ll taste it and season accordingly. I seasoned with salt, pepper,bay leaves, Worcestershire sauce, and thyme.

I let the beef and onions cook for a little over 20 minutes on the grill with the lid on. I really want them to soak up that red wine.

After that I added the beef stock and let it simmer for a few hours in the slow cooker.

Delicious, as always.


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