A cast iron pot works great for this on the Kamado.  I don't have a Musikamado grill for doing this, but it works just as well to put it straight on the grill.

I modified a recipe from a Better Homes and Gardens cookbook for a stew that looked good.  Tossed it in the Kamado for a little added extra smoke but didn't get a whole lot of smoke flaver.  Mostly because I left the top on the cooker but just cracked a bit.  I was worried about too much of the liquid cooking off.  Next time, I think I'd start with more liquid and leave the top off.

The meat was grilled before adding to the stew so that helped add a nice flavor.  The Kamado was kept at about 350 degrees.