MAK Beef Stew Recipe

One of our favorite fall dishes is vegetable/beef stew. Warming, hearty, stick-to-your ribs goodness. Any recipe you can cook on a stove or in an oven, you can duplicate on your MAK and this recipe is a perfect testament to that fact. Let’s get started!

MAK Beef Stew Recipe

INGREDIENTS

• 2-3 lbs. chuck roast
• 3.5 cups beef broth
• 1 medium sized potato, peeled and cubed
• 2 stalks celery, chopped
• 2 medium sized parsnips, peeled and sliced
• 2 medium sized carrots, peeled and sliced
• 1 small onion, chopped and sautéed
• 1 TBSP. Worcestershire sauce
• 2 tsp. fresh rosemary
• Salt and pepper to taste
• 2-3 quart cast iron pot or Dutch oven

PREPARATION

1. Optional: before cutting up vegetables, smoke them for 30 minutes.
2. Start your MAK and set temperature at 450F. Allow grill to come to temperature.
3. Sear both sides of the chuck roast, approximately 4-5 minutes per side.
4. Remove from grill and allow roast to cool.
5. After searing meat, lower grill temperature to 275F. Saute onions.
6. Peel and dice vegetables, place inside pot.
7. Cut up meat into one inch sized chunks. Add broth, Worcestershire sauce, rosemary, salt and pepper.
8. Gently combine all ingredients in the pot.
9. Place lid on pot and transfer to grill.

COOKING

1. Allow stew to simmer on grill for approximately 3-3.5 hours. Check pot contents every hour to test level of softness of vegetables, stirring occasionally.
2. Once cooked, remove from the grill and ladle into soup bowls. Serve with crusty French bread or rolls.

Enjoy!