The trick is to smoke the meat and not make the meat smoke
MIDDLE EAST STYLE STEW
Date: March 05, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Middle East Style Stew
The beef came from a 2 3/4 pound Eye of the Round roast
The roast was cut into 1” slices which were then turned into 1” cubes
The cubed beef was sprayed with olive oil and seasoned with Kosher salt & black pepper
The seasoned beef and two sweet potatoes went on the smoker. The beef for an hour, the sweet potatoes for two
These are the veggies that went out to the grill: 2 red & green bell peppers, 4 onions & 4 garlic cloves
The onions were sliced 1/4” thick and skewered. Everything was sprayed with olive oil & seasoned with salt & pepper
The veggies were grilled on direct high heat
The other veggies are done, the peppers are just about ready
The beef has been on the smoker for one hour and is done. The sweet potatoes have an hour to go.
The sweet potatoes are done after two hours on the smoker
Bell peppers, spinach, pinto beans, the beef, onions, corn, stewed tomatoes, garlic, cumin, Worc. sauce & boullion
The smoked beef and grilled onions, peppers & garlic were added to the pot first
Water was added to the pot just to cover
Then everything but the sweet potatoes were added and more water was added to make this a soup or stew
The two sweet potatoes are finished smoking & are allowed to cool before being diced.
The diced sweet potatoes were added in after the last half hour
The stew has been cooking in a 225 degree oven for 6 hours
Time to eat, the stew was served with buttermilk biscuits
This was a hearty stew & great for a cold day
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I found this recipe on the internet at BigOven.com and I made a few changes in cooking method. I smoked the beef and sweet potatoes and grilled the vegetables. These grilled and smoked items were placed in a large pot and water was added to just cover these ingredient. Next the remaining veggies were added. At this point the remaining ingredients were added and you add more water. By the amount of water added, you make it a soup or stew. One of the interesting things about this stew is the beef wasn’t the main event. It was really a vegetable stew with beef as an added ingredient. After all of the ingredients went into the pot, I placed the pot into a 225 degree oven for 6 hours. While the stew was heating the sweet potatoes, which are added at the very end, finished smoking. The sweet potatoes were peeled and diced and added to the stew during the last half hour. This was an interesting stew: Smoking and grilling some of the veggies and beef gave the stew a wonderful smoky flavor and it also tasted of cumin. Each spoonful tasted a little different due to the wide variety of ingredients in the soups. Definitely a great change of pace meal & great for a cold Winter’s day.