the Ingredients
Virgin Hot Toddy
Special Equipment
- Dutch Oven Duo
- Cooking Grate
Instructions
- 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.
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