Search for recipes, cooking guides, how to videos, and tips from our chefs.

"Stewed, Brewed & Tattoo’d" Beef Stew

  • 3 Hours
  • 4 Servings
  • oven
  • moderate
Other Beef

Rod Gray is a full time competition pitmaster.  With teammate and wife, Sheri, team Pellet Envy has traveled over 600,000 miles, competed in nearly 500 events coast to coast, racked up 62 Grand Championships, and awarded countless category wins. Rod gave us this special recipe for a rich beef dish we can’t wait to try.

“This isn’t just a stew.  This is the stuff stew legends are made of.  It’s a gamer, your wing man, your bro.  This is the stew you make to impress your mother-in-law, even after your buddies did burn outs on her lawn last Fourth of July.  That’s why Snake River Farms Wagyu Steak Cuts are perfect for this dish.  This is no ordinary stew, no sir.  This is definitely special occasion stew, so be careful.  Once you serve this, your guests will clamor for it, and honestly it’s about a 3 hour process.”

 

 

Ingredients

  • Meat

    • AMERICAN WAGYU STEAK CUTS Buy Now +
    • 1/4 cup of All Purpose Flour
    • Kosher salt and black pepper
    • 3 + tablespoons Extra Virgin Olive Oil
  • Vegetables

    • 4 tablespoons of unsalted butter
    • 1 lb. yellow onions, rough chop/bite size pieces*
    • 2 cups of mushrooms (Cremini, Chanterelle, Oyster, or stemmed Shiitake - sliced or quartered if large)
    • 1 lb. carrots, peeled and cut into 1” pieces (half the thick ends)
    • 1 cup of celery, about 2 stalks, cleaned and cut into bite size pieces
    • 3 garlic cloves, whole, medium to large in size, peeled
    • 1 lb. of Russet potatoes
    • 1 cup of hearty red wine, the good stuff
    • 3 bay leaves
    • Fresh thyme sprigs (2 - 4, depending on size and length)
    • 3/4 cup of frozen peas
  • Liquids

    • 2 cups of low sodium beef stock
    • 2 cups of low sodium chicken stock
    • 4 oz. unflavored gelatin
    • 4 tablespoons tomato paste
    • 3 tablespoons of Balsamic Vinegar
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon soy sauce

Directions

Meat

  • Preheat over to 275 degrees F.  Be sure to adjust the racks for a dutch oven or large pot.

    1
    Done
    5 Minutes
  • Over medium-high heat, add oil to dutch oven.  Heat until shimmering.

    2
    Done
    2 Minutes
  • Meanwhile, season steak cuts with salt and pepper, then toss in flour to coat all sides.

    3
    Done
    2 Minutes
  • Add meat to dutch over in batches to allow spacing, turning to brown on all sides evenly.

    As batches finish, remove beef to a plate and set aside for later use.

    4
    Done
    2 Minutes
  • Add red wine to pan, releasing meat and vegetable fond, and reducing wine by about half.  This should only take a few minutes.  Add blender stock mixture and bring to a simmer.

    5
    Done
    4 Minutes
  • Add meat and any accumulated juices back into pan.  Add aromatics (bay leaves and thyme).

    6
    Done
    2 Minutes
  • Cover and transfer to oven.  Cook for 1 hour, making sure the liquid in the pan does not boil.

    7
    Done
    1 Hour
  • Remove pan from oven and increase oven temperature to 300 degrees F.   Remove garlic cloves and aromatics.  Add cooked vegetables and potatoes.

    8
    Done
    2 Minutes
  • Return to oven and cook, covered, for 1 hour or until vegetables are tender and broth has thickened.

    9
    Done
    1 Hour
  • Remove from oven**.   Stir in peas.  Taste stew for seasoning.  Add seasoning if necessary.  Serve and enjoy.

    * Pearl onions are also perfect for this stew, fresh or frozen.  To include, reduce yellow onion to 1 small onion and add 1 cup of pearl onions when adding back vegetables for final oven time.

    ** If broth is not at desired consistency, remove lid and place pan over stove burner on medium heat.  Stir to reduce broth.  Once achieved, add peas and taste for seasoning.

    10
    Done
    1 Minute

Vegetables

  • When beef is cooked, melt butter in pan.  Add onions to pan and cook until translucent.

    1
    Done
    2 Minutes
  • Add mushrooms and cook until liquid is released and they begin to brown, 6 – 8 minutes.

    2
    Done
    6-8 Minutes
  • Add carrots, celery, and garlic.  Cook all vegetables until well browned, 4 – 6 minutes.

    3
    Done
    4-6 Minutes
  • Season to taste with salt and pepper, transfer to a bowl for later use.

    4
    Done
    1 Minute

Liquids

  • Put chicken and beef stock, gelatin, tomato paste, vinegar, Worcestershire sauce, and soy in a blender and blend until unified, about 1 minute.

    1
    Done
    1 Minute