Today was the coldest day of the year here in Jacksonville, Florida. The only thing that got me out of my warm bed were the pictures of @geezer's dutch oven stew and the thought that I'd better thaw something quick if I wanted to make something similar.
I saw someone ask earlier if it was ok to use enameled cast iron, so figured I'd pull out from hiding this blue 7.25 qt le creuset dutch oven to use on a blue 22" OTG midget.
When I looked through the freezer, I decided I'd start the base of the stew by roasting marrow bones with root veggies , S&P, and rosemary.
While that was roasting on the red SSP, I cut up beef cheeks which are just awesome for braised stews. This is about 3.5lbs untrimmed.
This cross section shows the striations of fat throughout the meat.
I applied liberal S&P to the cubed cheeks, dredged in flour, and browned all sides. Usually this is the most time intensive step, but with the extra large lodge pan I did it in just two batches.
So now with all the components prepped, I was ready to assemble.
Marrow bones on the bottom so that they'll stay intact and keep the beef cheeks above the liquid.
Potatoes.
Carrots.
Onions.
Where's the beef?
Beef stock.
Red wine.
... uh... maybe a little more...
Cover and watch some football.
After a couple hours, stirred in some corn and peas.
Another hour and it was ready to be served over white rice.
Thanks for the inspiration and thanks for looking. Have a great week!
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Weber Kettle Club mobile app
Topic: Today's cook completely inspired by WKC. (Read 1522 times)