Slow-cooked Beef Stew

  • 0
  • January 14, 2016
Project Description

Source: Primo Ceramic Grills
Yields: 10-12 servings
Prep Time: 30 minutes
Total Cooking Time: 4 hours
Required: 7-Quart Dutch Oven

Serve with warm bread and butter.


  • 2-3 lb. chuck roast, cut in bite-sized chunks
  • 1 large white onion, chopped
  • 6 whole carrots, chopped
  • 6 celery stalks, chopped
  • 3 cups kernel corn
  • 12 large white mushrooms, chopped
  • 6 medium baking potatoes, chopped
  • 4 cloves garlic, minced
  • 1 package brown gravy mix
  • 1 package au jus mix
  • 2 ½ cups water
  • 3 tablespoons corn starch
  • Salt and pepper, to taste


  1. Set up the grill for indirect cooking and heat to 275°F (135°C).
  2. In the 7-quart Dutch oven, add 2 cups of water, stir in the gravy and au jus mixes.
  3. Add all the ingredients, except the corn starch. Salt and pepper to taste. Fold with a large spoon to mix the ingredients.
  4. Place the Dutch oven uncovered in the grill and allow to cook for 30 minutes, which adds smokey flavor.
  5. Cover and allow to simmer for 3 hours.
  6. Mix the corn starch with 1/2 cup of water and whisk until thoroughly blended.
  7. Add to Dutch oven and fold ingredients.
  8. Allow stew to simmer for another 30 minutes. Serve immediately with warm bread and butter.