Cooking stew on the grill is easy, requiring practically no tending once the ingredients are mixed together. We highly recommend having vegetables and other ingredients prepped and ready to go before you start cooking. This will make the process effortless, and the result is rich, full-bodied stew with tender meat and vegetables infused with a very slight smokiness that can only be achieved on a grill. This is one of our favorites. For the most intense charcoal-grilled flavor, cook this on a charcoal fire rather than a gas grill—although it is delicious either way.
Pearl onions are the size of marbles. If you cannot find fresh pearl onions, substitute plain, frozen pearl onions—not the brine-packed canned onions. You could also cut a large onion into small wedges. Use baby mushrooms or cut larger white mushrooms into halves or quarters. The important thing is to have vegatables of uniform size.
To enhance the char-cooked flavor of the meat, thread the uncooked meat onto metal skewers, brush with a little oil, and grill over a moderately hot fire for 10 to 15 minutes, turning several times until browned. This replaces step 5 above, in which the meat is browned in the pan.