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BBQ Stew




Source of Recipe


My own


Recipe Introduction


Mike is a competition BBQ judge and will sometimes bring home his portions that he tasted. They would otherwise be thrown away and no one but him has touched them. We usually just eat them as is, but we uncovered some along with a lot of other bits and pieces cataloging the freezer the other day and decided to create something. I put things together, Mike took notes, and we both tasted and suggested. It was fun and this stew is the result. It was delicious! It won’t ever be the same twice, though – so much of the flavor comes from the individual BBQ meats. It’s bound to be good again, though. I divided everything in half and made this in two 4.5-quart Dutch ovens. This is a very large batch (we were trying to use up freezer stuff) – you could certainly halve it.


List of Ingredients




Vegetable oil
14.4 oz. bag Pearl Onions
2 lb. leftover BBQ brisket and pork (butt and rib)
1 T. minced garlic
3 T. Wondra flour
Freshly ground black pepper
Penzey’s Justice seasoning
374 ml. dry red wine
4 T. tomato paste
6 c. beef stock
2 c. water
2 large red potatoes, peeled, cubed and cooked until almost tender (microwave works well for this – you want about 4 cups of cubed potatoes)
15 oz. bag peas and carrots
2 t. Gravy Master or Kitchen Bouquet, or more - optional
1 T. red wine vinegar, or to taste


Recipe



In a large Dutch oven (or 2 – see above), heat a couple of tablespoons of oil over medium heat. Add the pearl onions and sauté, stirring until they are softened and browning on the edges. Add in the BBQ meat that has been torn/cut into bite sized pieces. Cook for a few minutes, lower the heat to medium-low and add the garlic. Sauté until fragrant (about a minute) and add the Wondra, a few screws of pepper and a few shakes of the Justice seasoning. Stir it in well and let cook for a couple of minutes. Add the red wine and deglaze the pot, scraping up any fond from the bottom of the pan. Add the tomato paste and let it cook for another couple of minutes.

Add the beef stock and bring to a simmer – taste the liquid and determine if you think the seasonings needs adjusting and if you need to add water to dilute and thin a bit. The stew can taste a little sweet at this point depending on what the barbecue cooks did with their seasonings and any sauce they may have used. Add the water, if using, the cubed potatoes, and the peas and carrots. Bring to a good simmer on medium heat, then lower heat to medium-low and cover for 1 hour. Check on the stew from time to time to stir it and to make sure that it isn’t sticking. It should be at a very slow simmer.

When ready to serve add 1 T., or more, of red wine vinegar. Stir in and taste. You may need more vinegar and black pepper. You will probably not need any salt. I like my beef soups/stews to be dark, so I added a bit of Gravy Master (about 2 t.) and stirred it in before serving. This is completely optional.

Serves 15-20.