Quickie Nights, Beefy Nights: Dub Shack BBQ Presents Beef Stew

This is the final post of the Quickie Nights series. Not all barbecue is of the hit-and-run variety. Sometimes, taking your time but not too much time is the ticket to something really awesome and for cooler nights, few things beat a good beef stew to warm up cool bones.

Whoops, I forgot to take pictures. Y'all might not believe me but stick around for the result.

INGREDIENTS

Beef stew meat, about 2 lbs. 

16 oz beef broth

Diced onions, celery, potatoes

16 oz tomato sauce

SPG

Minced garlic

STEP ONE.

In an unusual move for some but if you've read from this tome enough, I had to use the grill to brown these beef stew cubes. Once the cubes are rinsed and placed in an aluminum pan, season them with salt, black pepper, and garlic powder. Apply the seasonings liberally to the meat since it can take the flavor and this is not the final destination. Cooking indirectly from the flame, place them in an aluminum pan with enough beef broth to cover the bottom of the pan but not so much that it overwhelms the meat. At this moment you're not cooking to a well-done state only to they are browned. 

*Cheat code: Beef broth is a great friend to beef. It is a known fact that some people use it to inject briskets, sirloin tips, eye of rounds, and even beef tenderloins.

STEP TWO.

Once the beef stew is browned to satisfaction, pull it from the grill and bring it inside to add to the crockpot. Throw everything else in the crockpot, set that dude on Low, and go to bed. Regarding the vegetables, fresh is best but frozen suffices and ditto for canned 'taters. I won't judge you.

STEP THREE.

In the miracle of time, oh, 8-10 hours later, the stew is ready. If your cook began overnight then the kitchen should smell pretty good - and if it does not, then you might want to get that checked out. Give the stew a stir and take it work for your lunch!

Excuse the crackers: I forgot to take this picture before I began to eat 

Not all barbecue has to be quick, and since the only smoke in this cook was browning the beef stew meat, it had an added element that your Mama's stew would not touch. Certainly I could have kept it on the smoker in a Dutch oven but staying up all night was not in the cards for me Thanks for checking out this post and if you like what you see in this space, try it out and share pictures. Be blessed, be safe, and tell everyone that every day is a GREAT day for Dub Shack BBQ!