The color of the gravy is lighter due to using chicken broth rather than beef broth. Chicken broth makes a better tasting stew but it is not as rich looking - I tired both chicken and beef both.

It had been over 15 years since I used any of my dutch ovens. I was thinking it was all a mystery when using the egg. I found some of my old notes on cooking stews and this was a snap. In those days past I would dig a hole and build a nice fire. Ready the stew and then put the oven in the hole taking some of the burning wood and put ontop of the dutch oven. Then cover the oven burning wood with dirt or sand. 4 or 5 hours later I would dig up the dutch oven and the stew was done.

Used somewhat the same idea here other than I wanted smoke flavor and did not use the lid. The egg and lump was my hole with glowing coals.

Egg was rock solid grid temp of 300°. 350° when browning the stew meat then reduced.

Taste was fantastic.

When putting the dutch oven on the grid I would rather have an oven without feet for those of you who are getting ready to buy a new oven. The lid should have a loop in the top for lifting rather than a vertical piece of metal with a 1/2 inch hole in that 'riser'. That way handling a dutch oven & lid inside the egg would be very easy.

Potroast & spuds in the dutch oven tomorrow.