• People

    Serves 4

  • Prep Time

    15 min.

  • Cooking Time

    2:30 h

  • Difficulty


  • BBQ Temperature

    180 °C

  • Method



the Ingredients

Winter Superfood Stew
  • 1kg beef (eg. brisket, chuck)
  • 6 tbsp. vegetable oil
  • 3 cloves garlic
  • 2 onions
  • 1 thumb-size piece ginger root
  • 2 carrots, peeled and sliced
  • 1/2 butternut squash, seeded, peeled and diced
  • 200g kale
  • 200g baby potatoes
  • 2 tbsp. tomato paste
  • 1L beef broth
  • 200ml sieved tomatoes
  • 2 tbsp. flour
  • 1 tsp. herbes de provence
  • 1 bay leaf
  • 10 stalks parsley, for garnish (or coriander, if you prefer)
  • Salt & pepper to taste

Special Equipment

  • GBS Dutch Oven


    Barbecue Set Up:

  • Prepare the barbecue for the 50/50 method, approx. 180 °C. If using a 57cm charcoal barbecue, you will need ½ a chimney starter of lit Weber briquettes.
  • In the Kitchen:

  • Cut the beef into cubes (around 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.
  • At the Barbecue:

  • Place the GBS Dutch Oven into the cooking grate and 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 followed by ginger, carrots, butternut squash, kale and baby potatoes and change to indirect heat.
  • Season the stew with salt and pepper and cook covered for about 2- 2 ½ hours.
  • Sprinkle with some chopped parsley before serving.

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