Jay didn’t let 23 degree weather and ice keep him from firing up the Primo Oval Ceramic Cooker and preparing his delicious stew!

And yes, you can cook soup on the grill without it falling through the grates!

Ingredients:

2-3 lbs beef stew meat
1 1/2 cups cut carrots
1 1/2 cups cut celery
1/2 cup chopped onions
2 large potatoes, cubed
1 clove garlic, minced
4-5 cups V8 cocktail juice
1 tsp dizzy Pig Cowslick rub
1 T or more Worcestershire sauce
1 tsp Kitchen Bouquet
1 heaping tsp dried thyme
3 T canola oil
Hot sauce to taste.
Seasoned or regular black pepper to taste
Salt to taste

Preheat oil in a 7 qt cast irion dutch oven or other oven proof pan to 350 degrees on grill, smoker or on your stove top. Toss stew meat with flour, Cowslick seasoning, pepper and salt. Brown stew meat on all sides, adding onions and garlic 1/2 way through to soften. Once meat is browned, add carrots and celery. Stir in V8 juice and beef base, dried thyme and Worcestershire sauce. Add your favorite hot sauce to taste. Bring to a boil and then reduce to simmer. Simmer for 2 1/2 hours or until meat is tender and vegetables are done. Add water if needed.

Hint: Kitchen Bouquet is a browning sauce that will bring out the flavor of the meat. It is commonly used in gravy and stews.