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Slow Cooked Beef Stew

A hearty and savory blend of beef and vegetables that’s sure to fill you and warm you up on a chilly day.

Prep Time30 min

Cook Time4 hours

SeasonsAll

CategoryBeef

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The Ingredients

  • 3 lb chuck roast (cut in bite size chunks)
  • 1 large white onion (chopped)
  • 6 whole carrots (chopped)
  • 6 celery stalks (chopped)
  • 3 cups kernel corn
  • 12 large white mushrooms (chopped
  • 6 medium baking potatoes (chopped)
  • 4 cloves garlic (minced)
  • 1 package brown gravy mix
  • 1 package au jus mix
  • 2.5 cups water
  • 3 Tbsp corn starch
  • Salt and pepper

Preparation Instructions

  1. Set up the grill for indirect cooking and heat to 275°F (135°C).
  2. In the 7 quart Dutch oven, add 2 cups of water, stir in the gravy and au jus mixes.
  3. Add all the ingredients (except the corn starch). Salt and pepper to taste. Fold with a large spoon to mix the ingredients.
  4. Mix the corn starch with 1/2 cup of water and whisk until thoroughly blended, set aside.

Cooking Instructions

  1. Place the Dutch oven uncovered in the grill and allow to cook for 30 minutes (to add smokey flavor).
  2. Cover and allow to simmer for 3 hours.
  3. Add whisked cornstarch and water to Dutch oven and fold ingredients.
  4. Allow stew to simmer for another 30 minutes. Serve immediately.

Serve with warm bread and butter.

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