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4

Winter Superfood Stew

Prep Time
15 min.
Cooking Time
2:30 h
Difficulty
Medium
BBQ Temperature
180 °C
Method
Direct/Indirect
Prep Time
15 min.
Cooking Time
2:30 h
Difficulty
Medium
BBQ Temperature
180 °C
Method
Direct/Indirect

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

Instructions

    Barbecue Set Up:

  • 01 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:

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

  • 01 Place the GBS Dutch Oven into the cooking grate and preheat for about 10 minutes.
  • 02 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.
  • 03 Remove the meat from the Dutch Oven and set aside.
  • 04 Add 3 tablespoons of oil to the Dutch Oven, followed by onions and garlic.
  • 05 As soon as the onions and garlic are soft, add the beef cubes and tomato paste and dust everything with flour.
  • 06 Cook for 2-4 minutes, then deglaze with on third of the beef stock and cook until almost all liquid is gone.
  • 07 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.
  • 08 Season the stew with salt and pepper and cook covered for about 2- 2 ½ hours.
  • 09 Sprinkle with some chopped parsley before serving.

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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