Beef Stew, On the Grill!

A great meal when you want the heartiness of a stew without heating the house. This recipe goes well with a hearty red wine and kicking it on patio when the weather cools.

Beef Stew in Dutch Oven

Preheat grill on high. Heat 2-3 Tbsp vegetable oil in Dutch oven on med-high heat on stove top.
Salt n pepper then brown 2lbs cubed chuck roast (any beef for stew)
Remove from Dutch oven
Brown one large onion (chopped into eighths) in Dutch oven. Add 4 whole garlic cloves.
Add 4 medium carrots and 4 celery stalks (chopped into 1inch pieces) Heat to soften, about 5 minutes.
Add 14oz can diced tomatoes. Stir and simmer for 5 minutes. Add 1 cup red wine. Cook for another 5 minutes. Add back beef. Stir. Add 10-12 fingerling potatoes on top. Add 3-4 oz dried mushrooms to top and a few sprigs of Rosemary. Pour 4cups beef broth over everything. Add water to bring up liquid to cover whole mixture. Bring to boil. Cover. Transfer to grill. Turn temp on grill to low. Cook 2-4 hours. Check every hour. If liquid too low, add water. We let liquid get a little too low so it was more like a casserole and we served over rice. Still yummy! Let me know if you try. Bon appetite!