David K, here's an easy one. .. .heat up the dutch oven direct (you can do this part on the stove if you want). . ..take some flour and add some dizzy cowlick to it (couple of teaspoons worth). .. add some olive oil to your dutch oven.. .. then dredge the cubed meat in the flour/rub mixture. .. toss in the dutch oven and brown the meat (should only take a few minutes, turning the meat a few times to brown on all sides). . .remove the dutch oven from the direct heat, and now set up your egg at around 350 degrees indirect.. . .add cubed taters, carrots, celery, peas, whatever you like to the meat, pour a couple of cups of burgandy wine in the pot, and then enough beef broth to cover everything. . ..now stick the pot in the egg for 4 or 5 hours or until the meat and taters are tender. .. .if you like 'gravy'. ..take about a 1/2 cup of the juices from the dutch oven, put in a bowl, stir in some flour till its nice and smooth, then add back to the dutch oven and mix it in well ... .
