Cut the beef into cubes (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.
Place the GBS Dutch Oven into the GBS Cooking Grate end 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 butternut squash and baby potatoes and change to indirect eat.
Season the stew with salt and pepper and cook covered for about 2- 2 ½ hours.
While this is cooking, begin making hot toddy: put the liquids into a pan, cover with a lid and bring to a simmer over a medium heat.
Add the grated ginger, cloves and cinnamon and simmer with the lid on for another 5 minutes.
Remove from the heat and let it infuse, with the lid on, for 5 minutes.
Strain and add a squeeze of lemon into each mug.
Add a pinch of turmeric and cayenne for a little kick, if you'd like.
Sprinkle the stew with some chopped parsley before serving, and serve together.