Winter superfood stew & virgin hot toddy

  • People

    Serves : 4

  • Prep Time

    15 min.

  • BBQ Temperature


  • Method



the 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


  • 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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