Open Fire Beef Stew
Open Fire Cooking
Chef Jay Ducote
Coastal Plains Beef Stew with Carrots & Potatoes
Watch Chef Jay make this recipe HERE.
3 pounds boneless Coastal Plains beef chuck, beef stew meat or steak trimmings, cut into 1 inch pieces
- 1 Tbsp Jay D’s Backyard Brisket Rub
- 3 Tbsp olive oil, divided
- 2 medium yellow onions, very coarsely chopped
- 10 cloves garlic, smashed and roughly chopped
- 2 Tbsp balsamic vinegar
- 2 Tbsp tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 4 bay leaves
- 2 sprigs fresh rosemary, chopped
- 1/2 teaspoon dried thyme
- 2 tsp sugar
- 2 Tbsp beef Better than Bouillon
- 4 cups water
- 4 large carrots, peeled and cut into 1-inch chunks
- 1 pound yukon gold potatoes, cut in 1-inch chunks
- Fresh chopped parsley
Set up a Sea Island Forge fire kettle for high heat cooking. This will consist of a nice coal bed made with charcoal or natural wood with a good fire burning. Use the Sea Island Forge sidekick to place a dutch oven on, and get a solid coal bed under the dutch oven.
- Pat the beef dry and season with Brisket Rub. In a large dutch oven on the sidekick, heat 1 tablespoon of the olive oil until hot and shimmering. Brown the beef in batches, turning with tongs, for about 5-7 minutes per batch. Add one tablespoon of oil for each batch. Transfer the meat to a pan or bowl and set aside for each batch.
- Add the remaining olive oil along with the onions and cook, sauteing the onions until they become slightly tender, about 5-7 minutes. Add the garlic and saute for 2-3 minutes more. Add in the balsamic vinegar and stir. Add the tomato paste and cook for a minute more. Sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes. Add the wine, bay leaves, rosemary, thyme, and sugar. and stir, then add the Better than Bouillon and stir again until incorporated. Add the beef with its juices back to the pan and stir. Add in the water. Bring to a boil and then cover the dutch with a lid. Shuffle coals around under the sidekick so the heat resembles more of a simmer, and allow the stew to simmer for around an hour. Add the carrots and potatoes. Cover and continue to simmer for about an hour more, keeping the coals under the sidekick at a heat level that provides a low simmer, and cook until the vegetables are tender, the broth is thickened, and the meat is pulling apart.
- Remove from the heat and discard the bay leaves. Taste and adjust seasoning salt and pepper, if necessary. Serve the stew warm, garnished with fresh parsley.
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