Winter superfood stew & virgin hot toddy

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.

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