There we were...hunting the wily dinner in the thick of the jungle called the grocery store...
Yeah, we lead an exciting life. We decided beef stew sounded tasty. On the drive home we noted it was turning out to be a nice day, and not what the weatherman had predicted. It seemed a shame to be inside all day...in fact, it made Mac want to grill something!
Thus, grilled beef stew is born.
Now in our usual beef stew, we use a good cheap chuck roast, carrots, potatoes, onions, green beans, garlic and celery. We grilled everything execpt the celery. Because grilled celery just sounds nasty.
Everything did get a light coat of olive oil and a good sprinkle of salt before hitting the grill...and at this point I realize "D'oh! Potatoes!!!" and ran inside to chunk some up real quick.
So, I madly washed, sliced and oiled while Mac tended his baliwick, the grill. Chuck those 'taters on there so I can have a photo, damnit!
My guy can sure handle his meat, there, can't he? Such a pretty piece of meat...and the roast's not bad either!
So once everythings grilled to his satifaction, off the grill with it.
Once inside we chunk everything into vaguely bite-sized chunks and into the big pot. Flour, oil, salt, pepper, paprika, thyme. Extra flavor from some coffee, soy sauce, red wine, chicken and beef broth. The celery..and some nice peeled pearl onions, because stew cannot have too many onions.
Now all it needs is a little time to well, stew. So we brought it to a simmer, turned in down and let it bubble for a couple hours, with an occasional stir now and then to make sure nothing sticks to the bottom.
Nothing left to do now, but taste for salt, slice up some crusty bread and EAT!
Yes, it was worth the extra effort. The griling really did add depth and something wonderful to the stew and we are definitely doing this again!
