Winter Superfood Stew

Instructions

Barbecue Set Up:

• Prepare the barbecue for the 50/50 method, approx. 180 °C. If using a 57cm charcoal barbecue, you will need ½ a chimney starter of lit Weber briquettes.

In the Kitchen:

• Cut the beef into cubes (around 2.5 x 2.5cm) and combine with 3 tablespoons of vegetable oil in a large mixing bowl.
• Peel and roughly chop garlic onions and ginger
• Peel carrots and butternut squash, slice the carrots (1.5cm), de-see, and dice the butternut squash (2x2cm).
• Wash the kale and baby potatoes.

At the Barbecue:

• Place the GBS Dutch Oven into the cooking grate and preheat for about 10 minutes.
• Place the oiled beef chunks into the Dutch Oven, season with salt and pepper and cook for about 3-5 minutes, turning from time to time, until browned.
• Remove the meat from the Dutch Oven and set aside.
• Add 3 tablespoons of oil to the Dutch Oven, followed by onions and garlic.
• As soon as the onions and garlic are soft, add the beef cubes and tomato paste and dust everything with flour.
• Cook for 2-4 minutes, then deglaze with on third of the beef stock and cook until almost all liquid is gone.
• Add the remaining stock, sieved tomatoes, herbs the Provence and bay leaf followed by ginger, carrots, butternut squash, kale and baby potatoes and change to indirect heat.
• Season the stew with salt and pepper and cook covered for about 2- 2 ½ hours.
• Sprinkle with some chopped parsley before serving.

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