Beefalo meets its roots – Grill Basket Stew

Today we look at Beefalo’s roots. No, not the genetic roots of Beefalo (we’ll leave that to our friends at Flight Path Farms to discuss), we’re talking about its roots – potatoes, carrots, & onions. These are the wonderful fresh compliments to Beefalo that keep it grounded in this wholesome summertime favorite.

Grill Basket Stew Ingredients

1.5 pounds Beefalo tenderloin (or round, chuck, rib, or any other of your favorite cuts) cut into 1 inch cubes.
8-10 large carrots – peeled and cut into 3 inch chunks.
1 Quart baby Yukon potatoes or new red potatoes
2-3  Sweet onions cut into quarters
1/8 to 1/4 cup Teriyaki sauce
Olive Oil
Kosher or Sea Salt
Season Dalt
Pepper

Pre-heat grill to 350 degrees.
Combine the whole potatoes, carrots, and onions in a large bowl and liberally coat with olive oil (in our book, more is better). Sprinkle salt, pepper, and [insert brand name here] season salt until all vegetables have a light coating.

Cut the Beefalo into 1 inch cubes. Apply Teriyaki sauce and coat liberally with kosher or sea salt (1 to 1.5 tbs) and pepper. Allow to marinate 45 minutes to 1 hour prior to placing in the grill basket.

Place the vegetables in a grill basket with 3-4 inch tall sides then place the grill basket in the center of your grill.  Turn the burners directly below the basket down to their lowest setting.  Adjust the outside burners as needed to maintain 350 degrees in the grill.  Cook vegetables for 30 to 45 minutes prior to adding the meat to the grill basket. The carrots should stick tender on the outside but not through when you add the Beefalo.  Leave the lid closed as much as possible.

Move your vegetables to one side of the basket and add the Beefalo to the bottom of the grill basket. Cover the Beefalo with the vegetables and pour the remaining marinate over the top of the recipe.  Remember, Beefalo cooks fast, so it will only take about 10 minutes before you are ready to stir the grill stew.  After mixing the meat together with the vegetables, cook for about another 5 to 10 minutes depending on how done you like your Beefalo. (Don’t forget, it will keep cooking for a short time after you remove it from the heat).

Now, we know you would normally pair beef with a bolder red wine, but hey, when we are grilling in Ohio, it is hot. We prefer to serve Beefalo Grill Basket Stew with a sweeter white like Breitenbach’s Frost Fire, a blush like Breitenbach’s First Crush, or even a fruit wine like  Apricot or Cherry.