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Serves: 4

Winter superfood stew & virgin hot toddy

Prep Time
15 min.
BBQ Temperature
180°C
Method
Indirect
Prep Time
15 min.
BBQ Temperature
180°C
Method
Indirect

Ingredients

2019 05 Weber 02 Stew 228Web

Virgin Hot Toddy

  • 2 cup of organic cloudy apple juice
  • 4 cup of water
  • 8 cinnamon sticks
  • 24 cloves
  • 4 TSP of grated ginger
  • A squeeze of lemon or lime
  • Pinch ground turmeric (*optional)
  • A pinch of cayenne pepper (*optional)

Winter Superfood Stew

  • 1 kg beef (eg chuck steak)
  • 6 tbsp vegetable oil
  • 3 cloves garlic
  • 2 onions
  • 1 thumb-sized piece of ginger
  • 2 carrots, peeled and sliced
  • Half a butternut squash, seeded, peeled and diced
  • 200g kale
  • 200g baby potatoes
  • 2 tbsp tomato paste
  • 1 litre beef broth
  • 200 ml sieved tomatoes
  • 2 tbsp flour
  • 1 tsp herbs de Provence
  • 1 bay leaf
  • Handful of parsley to garnish

Special Equipment

  • Dutch Oven

Instructions

  • 01
    Cut the beef into cubes (2,5 x 2,5cm) and combine with 3 tablespoons of vegetable oil in a large mixing bowl.
  • 02
    Peel and roughly chop garlic onions and ginger.
  • 03
    Peel carrots and butternut squash, slice the carrots (1,5cm), de-see, and dice the butternut squash (2x2cm).
  • 04
    Wash the kale and baby potatoes.
  • 05
    Place the GBS Dutch Oven into the GBS Cooking Grate end preheat for about 10 minutes.
  • 06
    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.
  • 07
    Remove the meat from the Dutch Oven and set aside.
  • 08
    Add 3 tablespoons of oil to the Dutch Oven, followed by onions and garlic.
  • 09
    As soon as the onions and garlic are soft, add the beef cubes and tomato paste and dust everything with flour.
  • 10
    Cook for 2-4 minutes, then deglaze with on third of the beef stock and cook until almost all liquid is gone.
  • 11
    Add the remaining stock, sieved tomatoes, herbs the Provence and bay leaf butternut squash and baby potatoes and change to indirect eat.
  • 12
    Season the stew with salt and pepper and cook covered for about 2- 2 ½ hours.
  • 13
    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.
  • 14
    Add the grated ginger, cloves and cinnamon and simmer with the lid on for another 5 minutes.
  • 15
    Remove from the heat and let it infuse, with the lid on, for 5 minutes.
  • 16
    Strain and add a squeeze of lemon into each mug.
  • 17
    Add a pinch of turmeric and cayenne for a little kick, if you'd like.
  • 18
    Sprinkle the stew with some chopped parsley before serving, and serve together.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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