I have this unfortunate characteristic that once I get an idea on the brain, I can't really deal with anything else until I've dealt with this idea. So, awhile back I got this idea that it would be cool to learn how to use those old-style dutch ovens with feet. This recipe is from a week later when I finally got my dutch oven with feet and some time in the backyard to monkey around with it.
You only need around 20 briquettes at a time, so a smaller chimney starter is best. Keep a couple of coals running all the time in the chimney so you can add more as the cooking progresses...
Once the onions are done, start assembling the stew. Think of it as a lasagne where the noodles are onions. So put down a layer of beef... Then a layer of onions... And do a couple of other layers until all your goodies are in the pot.
Add the herbs and garlic and some salt.
And seal her up and replace all the coals with a new batch. It can run for about two hours like this depending on wind etc. But it's a good idea to have some backup coals ready to keep 'er stoked for the next two and a half hours.
Time to thicken the sauce a bit. Remove the beef and onions to another pan. Pour the remaining juice into a sauce pan and add 1.5 tbs of cornstarch mixed with 2 tbs of vinegar. Cook until nice and thick and bubbly.
And pour your nice sauce over your beefy onions. (Switching pans is a good idea since the cooking pot is a sooty messy disaster at this point.) Now everyone should be TOTALLY starving by now, so eat up! Hunger may be the best sauce, but this was wonderful by any measure!
Thanks to Julia for the basic recipe (how she snuck a Belgian one in there, i'll never know).