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Lloyd Park Stew
|
1 |
pound stew meat | |
| 4 | medium potatoes | (cut into chunks) |
| 1 | medium onion | (cut into quarters) |
| 1 | pound bag baby carrots | |
| 4 | stalks celery | (cut into 2"-3" pieces) |
| 1 1/2 | cups flour | |
| 1/4 | cup vegetable oil | |
|
1/4 |
cup Worcestershire sauce | |
| 1 | tablespoon salt | |
| 1 | teaspoon black pepper | |
| 1 | teaspoon garlic powder | |
| water | ||
| 1 | large baggie | (or bowl) |
| 35 | briquettes | |
| Preheat Dutch oven with 20 briquettes on bottom. Mix flour, salt, pepper, garlic powder in large baggie. Add cold oil to hot Dutch Oven for no-stick. Coat meat pieces in flour mixture (keep excess flour mixture for later) and sear in Dutch oven. Once meat is browned, add Worcestershire sauce, onion, potatoes, carrots and celery. Pour enough water to barely cover ingredients. Cook with about 10 coals on top and 10 coals on bottom. About 1 hour later, rotate some fresh coals to maintain 10 on top and 10 on bottom so cook time is almost 2 hours. Thicken as needed by mixing a little stew water with some of the leftover flour. Add a little at a time to thicken the broth. |