Italian Beef With Stew Meat

Monday, June 10, 2019 Food  No comments

Let’s talk about Italian beef, when you think of making Italian beef you usually think of using something like a rump roast, but today we will be using stew meat. That’s right I said stew meat, did I throw you a curve ball on that or what? I have a friend who told me he used stew meat and I decided I would have to give this a try. He used a pressure cooker but I am doing this on a Green Mountain Davey Crockett pellet grill. I think the Smokey flavor will set it off. SoI decided I would smoke the meat first 150 degrees for an hour.

Italian Beef
Serves 5
Italian Beef made with stew meat
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Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
523 calories
1 g
269 g
19 g
88 g
8 g
277 g
1597 g
0 g
1 g
11 g
Nutrition Facts
Serving Size
277g
Servings
5
Amount Per Serving
Calories 523
Calories from Fat 167
% Daily Value *
Total Fat 19g
29%
Saturated Fat 8g
39%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 269mg
90%
Sodium 1597mg
67%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 88g
Vitamin A
0%
Vitamin C
0%
Calcium
5%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3lbs stew meat
  2. 1tbs of salt
  3. 1 tbs of black pepper
  4. 1 packet of Italian dry seasoning 
2 cups of beef broth
1 can of Pepper Cini peppers
Instructions
  1. Seasoned meat with salt and pepper,Smoked meat @150° for 1 hour
 Take off put in foil pan added Pepper Cini peppers, one packet of ranch dry seasoning, 2 cups of beef broth, covered with aluminum foil. Turned grill up to 300° put back on for around two more hours until the meat was really tender, then pulled off and mashed with a potato masher
beta
calories
523
fat
19g
protein
88g
carbs
1g
more
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I took the meat and spread it out on the rack system I have ” Bull Rack System“. I will smoke the meat on this for at least an hour could do more if you like. I was a little concerned it may end up dry but it didn’t at the end. After it smoked for an hour I removed and added to foil pan.I then added the rest of my ingredients.

Once I had everything combined I mixed up well and covered with foil and set grill temp to 300 degrees and put back on for 2 more hours. I wanted the meat to be really tender so I could mash it all up.


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