Beef stew from the Dutch oven

preparation

1. We prepared the beef stew in a Dutch oven on a Big Green Egg Large ceramic grill. First, the grill is heated to about 180°C direct heat. While the grill heats up, we continue with the preparation in the kitchen. The beef is trimmed and cut into cubes of about 2–3 cm. The carrots are cleaned and sliced into approx. 1 cm thick pieces. The onion is peeled and roughly diced. The celeriac is peeled and cut into approx. 1 cm cubes, and the leek is sliced into fine rings. The garlic cloves are peeled and finely chopped. Once everything is prepared, the grill should be ready.

2. For this recipe we used the Petromax Dutch oven ft9. The Dutch oven is placed on the grill grate and the oil is heated inside. Once hot, the beef cubes are seared for about 8 minutes until browned on all sides and well caramelized. The meat is then removed and set aside. Next, the vegetables are briefly sautéed in the Dutch oven together with the tomato paste. Then the meat is added back in, and the pot is deglazed with red wine and beef stock.

3. The spices and Worcestershire sauce are added, and the Dutch oven is closed. The beef stew now needs to simmer for about 2.5 hours. During cooking, the liquid level should be checked regularly and topped up with stock if needed. The stew should also be stirred occasionally.

4. While the stew is simmering in the Big Green Egg, the potatoes are peeled and cut into bite-sized pieces. After about 2.5 hours, the beef should be tender. At this point, add the potatoes and peas and stir them into the stew. The beef stew is then cooked for another 30 minutes with the lid closed. Once the meat is beautifully tender, the stew is ready to serve after removing the bay leaves.