Beef Stew

Beef Stew

As the days grow shorter, darker and colder, it’s time for rich, hearty flavours. This beef stew combines the deep flavour of charcoal with dark beer and fragrant herbs. Comfort food at its best for those cold days.

5

150

210 mins

Ingredients

1.2 kg beef chuck or stewing beef, cut into large chunks
2 onions, roughly chopped
2 large carrots, cut into chunks
3 garlic cloves, finely chopped
2 tbsp plain flour
2 tbsp tomato purée
500 ml dark beer
250 ml beef stock
2 bay leaves
3 sprigs of thyme
1 tbsp wholegrain mustard
1 tbsp apple syrup
2 tbsp butter
Olive oil
Salt and black pepper

Preparation


Light the kamado and bring it to around 150°C. Set it up for indirect cooking. Place a Dutch Oven on the cooking grate and allow it to heat up properly.

Pat the beef dry and season generously with salt and pepper. Add a splash of olive oil and the butter to the Dutch Oven. Brown the beef in batches until deeply browned all over. Remove the beef from the pan.

Add the onions and carrots and cook for a few minutes. Add the garlic and tomato purée and cook for another 1–2 minutes.

Sprinkle the flour over the vegetables and stir well. Pour in the dark beer and scrape up any browned bits from the bottom of the pan. Add the beef stock, mustard, apple syrup, bay leaves and thyme.

Return the beef to the Dutch Oven. Close the lid and let the stew cook gently for 2.5–3 hours at around 150–160°C. Give it a stir once during cooking, if needed.

The beef is ready when it is almost tender enough to pull apart with a fork.

If the sauce is still a little thin, leave the Dutch Oven uncovered on the kamado for the final 15–20 minutes. Taste and adjust with extra salt, pepper or a little more mustard if needed.