Hi All
I am going to cook another stew in the co today but I want to cook it for about 2 and half hours approx. Would I be right in using less beads for the cook say at about 160c or should I just cook 190c for the time.
I was thinking if I use the lower temp it would take longer to cook and therefore be a  gentler cook than the higher temp. Thank you for your input.
en
Chris

Hi Chris
I'd go less heat for a longer period of time.
I recently did a stew for about 40.
Cooked for about 3 hours -
The meat was very tender.
Made the mistake of putting in veges at the start.
They turned to mush and became like a thick gravy and retained none of the texture or individual flavours.
Next time I will put them in an hour before the end.


Aart

Hi TBF
Thank you for your input I thought hat may be the case as when I do a low and slow cook on 1 of my weber bbqs I use the minnion method which is a very low and slow temp. thank you
en Chris

I never bother with heat on top for a stew, and usually brown up meat and a heap of sliced onion before adding the other ingredients, Ive often cooked them at a slow simmer, stirring occasionally for 3-4 hours, never had the veg fall apart, Dunno how you managed that Aarty ;D

I always reckon whether it is in the camp oven or stove at home, a stew is much tastier when it is done at a low heat (just barely simmering) for a long time.

As regards veggies I learnt something from Jono at the Yepoon COG a few years back.  When you first start cooking put in pumpkin chopped up small as after a while it will fall to pieces and naturally thicken the stew. 

I always put my main main veggies in about 45 minutes before the end cooking time.

I too brown my meat first - usually after I've tossed it in a freezer bag with seasoned flour. 
I think this helps thicken the stew too

Then the sweating of the onions, celery, garlic etc

These I do at medium heat from the bottom only. 
Usually adding the *pre-heated* water to the 'browning' heated oven is enough to bring it down to a gentle heat

Add the meat again, the stock/water, along with the potatoes and carrots cut into large chunks
Maintain just enough heat underneath to keep it just simmering - a bit of steam and very gentle bubble

Once the potatoes are half done I throw in any other vege I plan to use. Peas, corn, capsicum, cabbage etc

Near the end, once the potatoes are cooked, pour in a little bit of cornflour mixed with cold water to thicken things up, and maybe a dribble of parisienne essence to darken it if necessary.

I don't know about anyone else but I find a stew (or casserole) always seems to taste better the next day...