The corner coffee shop or doughnut shop is an American
institution. Here, you can chat with friends, receive business
updates and get a quick meal and a cup of coffee.
The corner coffee shop or doughnut shop is an American institution. Here, you can chat with friends, receive business updates and get a quick meal and a cup of coffee. It is a place where personal opinions are as free and available as the air we breathe. One opinion in particular serves as the inspiration behind this week’s recipe.
In smaller communities such as the South Valley, these localities are alive and well. Walk into almost any coffee shop or doughnut shop and you will see a table of regulars on a daily basis. Almost any subject can be the daily topic of conversation.
My father is fortunate to be the “member” of one coffee group. Every once in a while, the conversation spills over from the communal table to the home table. My father usually mentions if a particularly funny or poignant subject was discussed. Every so often, the topic turns to grilling. This column can easily become the topic of the conversation.
Last week was one of those conversations where this column was disused. For a few in the group, it proved to be somewhat controversial. A few members thought it was a strange and somewhat silly idea to store the grill for the winter. After only reading the headline, the opinion was express that people are suppose to grill all year. As a point of jovial humor, my father referenced the first two lines where I acknowledge that some, not all people like to store their grills.
One amusing topic about the column came from one gentleman in particular. He enjoys reading the column, but the gentleman may not have realized that the topic is always about grilling. One particular question the gentleman asked is, “why can’t your son talk about something else, like stew?” My father explained that the column was just about grilling.
This gave me a great idea though. Why couldn’t I talk about stew in a column so long that it has been grilled in some way. With that, the idea of grilled stew was born.
The best item to grill for stew is the meat. When grilled on an indoor grill, such as a George Forman Grill or Cuisinart Griddler, the initial preparation time before simmering is cut by half. Instead of searing once side of the meat at a time, like you would in a pot, an indoor grill sears two sides. While the beef is grilling, the rest of the vegetables can be sauteed in a pot. Grilling the meat for the stew also adds a different flavor and decorative grill marks. One of the ingredients is called liquid smoke to the meat in this recipe. Liquid smoke is great for adding smoky flavor to meat, but discussing it will have to wait for a future column.
Over the years, tall tales and good stories have come out of local coffee and doughnut shops. Although some stories never leave the table, some make it out into the surrounding world. In the case with this edition of Mixed Grill, I know it will return to the table. I have no doubt that I will hear about it.
Grilled Beef Stew
(From Mitch Mariani; Serves 4-5)
2 pounds boneless chuck steak short ribs
A few dashes of liquid smoke
1 medium onion
3 garlic cloves, peeled & sliced
2-3 carrots
2-3 celery ribs
1 medium tomato, peeled, seeded and chopped
2-3 medium red potatoes
2 tablespoons butter
1/2 cup red wine
1 cup beef or chicken stock or broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
1 heaping tablespoon flour
Step 1: Trim excess fat from the short ribs and cut them to make large cubes. Toss the meat with a few shakes of liquid smoke and set aside. Roughly chop all vegetables into large pieces.
Step 2: Heat a heavy bottom pot over medium heat and add the butter. When the butter is melted, add the onions and saute for 5, add the garlic and saute for 2 minutes, add the carrots and saute 7 minutes. Finish by adding the celery and saute for 3 minutes. Meanwhile, preheat your indoor grill according to the manufactures directions. Add the beef to the grill, close the top and grill for 3 minutes. Continue the procedure twice more with the remaining sides for the same amount of time. The beef will develop a beautiful grilled sear.
Step 3: Finish assembling the stew with the tomato, red wine stock or broth, bay leaf, salt and pepper. Stir the contents of the pot and nestle the grilled beef into the mixture. Bring the contents to a full simmer and reduce the heat to low. Cook the stew for 90 minutes. Add the potatoes and continue to cook the stew for an additional 20-30 minutes or until the potatoes and beef are fork tender.
Step 4: Mix the water until the flour is well incorporated. Pour the slurry mixture into the stew while continuing to sir the contents. Cook the stew for an additional 3 minutes to thicken the sauce. The stew may be served with rice, pasta or mashed potatoes.
