I did Byron's Wagon Master Beef Stew from: http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-wagonmstrstew.htm
I browned the meat in two batches, added the aromatics, then deglazed the pan with brazing liquid to get the Fond from the bottom and it made a very tasty stew.
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(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG_0891.jpg)
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Looks tasty. What type of pan is that under the DO?
Quote from: 1911Ron on August 27, 2012, 03:00:03 PM
Looks tasty. What type of pan is that under the DO?
I think it's the lid to the pot I use to brine chicken and pork butts in. Not sure really ....just a piece of metal to keep the D.O. from falling thru the grill.
outstanding stew!!