1kg beef (eg. brisket, chuck)
6 tbsp. vegetable oil
3 cloves garlic
1 thumb-size piece ginger root
2 carrots, peeled and sliced
1/2 butternut squash, seeded, peeled and diced
200g baby potatoes
2 tbsp. tomato paste
1L beef broth
200ml sieved tomatoes
2 tbsp. flour
1 tsp. herbes de provence
1 bay leaf
10 stalks parsley, for garnish (or coriander, if you prefer)
Salt & pepper to taste
GBS Dutch Oven
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.