2 cups water
2 tablespoons olive oil
3 bay leaves
2 pounds lamb in 2″ chunks (can be substituted with beef)
1 large onion, chopped
4 stalks of chives, chopped
6 carrots, sliced in rounds
3 large Idaho potatoes in1-inch chunks
4 stalks celery, sliced
1 1/2 cups fresh mushrooms, sliced
6 cloves garlic, diced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 cup flour
1 can beef stock (14 oz)
1 bottle Guinness Stout (14.9 oz)
Salt and pepper to taste
Note: The objective is to keep the temperature of the Dutch oven just above the boiling point. Start with a very small amount of embers and allow the fire to migrate to the other charcoal. Place the Dutch oven on the grill at about 150 degrees with the top vent fully open and the bottom vent half open. Monitor the temperature the first 15 minutes and when it gets to 200 degrees, close the top vent with just the daisy wheel holes half open and a 2″ opening on the bottom vent. You want the stew to boil at a slow and steady rate. If it is boiling too rapidly close off all the air to the grill and allow the temp to drop.
1. Light grill and wait 5 minutes, then place heat deflector in grill with ceramic plate in bottom position, place cooking grate on top. (If you want more smokiness add apple or peach wood chunks)
2. Place Dutch Oven in grill uncovered for 30 minutes to add a little smoky flavor to the stew
3. Cook at 225 degrees.
4. Cover and allow to cook for 90 minutes. Stir once or twice during cooking. If the stew is not as thick as you prefer, uncover the last 15 minutes.