Dutch Oven Stew with Beef from the Big Green Egg

Beef stew is the ultimate dish for cold days. Cooking it slowly in the Dutch Oven on the Big Green Egg gives the meat a deep, smoky flavour and makes it deliciously tender. Perfect for a cosy evening with friends or family.

Ingredients (for 4 persons)

• 800 g beef stew (suckling steak or rib steak), diced
• 2 onions, coarsely chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, sliced
• 2 stalks of celery, in pieces
• 250 ml red wine
• 500 ml beef stock
• 2 tbsp tomato puree
• 2 bay leaves
• 2 sprigs of thyme
• 1 tbsp flour
• Salt and pepper
• Oil for greasing

Big Green Egg Setup

Light the Big Green Egg and bring it to a temperature of 160 °C. Use indirect heat with the convEGGtor and place the stainless steel grid above it. Place the Dutch Oven on the grid and let it heat up well. This arrangement ensures even cooking and prevents the dish from burning.

Lightly grease the inside of the Dutch Oven with oil. Make sure the temperature remains stable and air circulation is optimal, allowing the meat to cook slowly and evenly.

Step 1 - Searing meat

Sprinkle the cubes of beef with salt, pepper and a little flour. Heat a dash of oil in the Dutch Oven and brown the meat in portions all around. This will give it a nice crust and immediately build up a rich flavour for the stew. Remove the meat from the pan and set it aside. Leave the cinders in the pan, they will add flavour to the sauce later.

Step 2 - Frying vegetables

If necessary, add a small dash of oil to the Dutch Oven so that the vegetables do not burn. Add the sliced onion, garlic, carrot and celery to the pan and fry them over medium-high heat. Stir regularly so that everything cooks evenly and the flavours are released properly. After a few minutes, the vegetables start to soften and take on a slightly sweet fragrance, a sign that they are caramelising well.

Now add the tomato puree and stir well into the vegetables. Let this fry for about 2 minutes. By briefly heating the tomato puree, the sharp acids disappear and your stew gets a deeper, fuller flavour. This is an important step for a rich, balanced sauce.

Once the vegetables are soft and the tomato paste is nicely absorbed, you are ready to add the meat again and continue building the stew.

Step 3 - Build up stew

Put the browned beef back in the Dutch Oven with the vegetables. Deglaze with the red wine and stir well to loosen all the flavours from the bottom. Allow the wine to reduce for a few minutes without a lid, so that the alcohol evaporates and the sauce acquires a full, rich flavour.

Then add the beef stock, bay leaves and sprigs of thyme. Stir everything well so that the meat is just submerged and the spices are well distributed. Close the lid of the Dutch Oven and place the lid of the Big Green Egg as well.

Now let the stew simmer gently for 2.5 to 3 hours over indirect heat (about 160 °C). Check occasionally if there is still enough liquid in the pan and stir gently. If necessary, add a dash of stock or water. In the end, the meat should be buttery soft and the sauce nicely bound - full of flavour and slightly syrupy. Once it is, your stew is ready to be served.

Step 4 - Serving

Remove the bay leaves and sprigs of thyme from the stew. Stir well one last time and taste if some salt or pepper is needed. Ladle the stew into deep plates or bowls to show off the sauce. Serve immediately, while the dish is still warm and fragrant. Enjoy your meal!