Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

October 18, 2012

Rich beef stew with a campfire flavor

(Continued)

Trim the beef and cut into bite-sized stew pieces. Preheat the oven to 350 degrees. Place the beef, the wine and the smoked onions in a dutch oven or large pot. Make sure the large pot doesn't have handles that would melt in the oven. Place the lid on the pot and put in the oven. Allow to cook for 1 ¼ hours.

Take the pot out of the oven. Smell the outdoor smokiness? Now add the potatoes, carrots, garlic and thyme. Mix the ingredients. Cover and place back in the oven to cook for 45 minutes. Take out again

and mix in the mushrooms and tomato paste and cook with the lid on for another 10 minutes.

While the stew continues to cook, rinse the frozen peas. Take the stew out and add the rinsed peas, the salt and pepper. Gently mix. Allow to sit with the lid on for 10 minutes.

One word of caution, and this is from experience. You have to constantly remind yourself that the pot is always hot. As you take the pot (or dutch oven) in and out of the oven, you'll forget it's hot and accidentally grab it. Not a good experience.

Serve with freshly baked biscuits and your favorite red wine. Be sure to pass this recipe down to your kids and grandkids. It is destined to be a family classic just as it is at the Lobeck household.

 

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