I felt pretty ok while creating my last post during the week that feeling continued! So when we had our first night frost and a thin layer of ice covering the roofs. The idea came to my mind that it was time for my first BBQ session of the year.
Winter is coming so I was thinking about a nice stew. A stew is also pretty easy to create and not much that can go wrong during cooking. So I went to the butcher to grab some pieces of chuck roast. Why a chuck roast, because this part of the cow is perfect for hours and hours of simmering. You can also use some blade steaks, but the chuck roast has more fat. The fat will disappear the longer you let it simmer and those juices are so tasteful. 😋
Easy preparation, just make sure you got the proper ingredients at home from the following list
1kg chuck roast (or blade steaks)
3 spoons flour
2 cloves garlic
Olive oil or butter
1 winter carrot
Silver skin onions
2 bay leaf’s
2 branches thyme
3 spoons apple syrup
200ml beef stock
2 bottles of brown beer
Package of speculoos cookies
Pepper and salt added by your own taste
When you want to start make sure you get the meat out of the fridge at least 30 minutes before, so it can acclimate to room temperature. You can cut the chuck roast in pieces from approximately 2by2 cm and drop them in a large bowl together with some salt and pepper (at your own taste) and the flour. Stir everything together and make sure the chuck roast pieces are all covered with flour.
The BBQ needs to be prepared as well, in my case the GreenEgg. I prepared it for an indirect low and slow session. The temperature doesn’t have to be very exact but make sure it is somewhere between 125 and 150 degrees Celsius. Side note it also an option to add some smoky flavour to the meat before the BBQ will reach its temperature. To do so you can keep the BBQ 45 minutes around 110 degrees Celsius and add some smoke woods to the fire and place the meat on the grill.
Chop the onions and the garlic and melt some butter in a Dutch Oven. Bake the onion and garlic till they are glazy. Now you can add the pieces of chuck roast and fry around.
In the meantime, you can start chopping the carrot in small pieces. When done you can add the carrot, silver skin onions, bay leaf’s, thyme and the cloves to the Dutch Oven.
When the chuck roast is cauterized you can add the spoons of apple syrup and the bottles of brown beer to the Dutch Oven. One tip, it’s better to pour the beer not directly into the Dutch Oven but by the sides. This way the beer will heat up a bit and the chuck roast won’t be cooled down too much. Make sure all the meat is just underneath the surface of the beer. When things are dry cooking you can add some of the beef stock (or another bottle of beer). From now on just check your stew every now and then and stir the ingredients a bit around.
Make sure you stew everything for at least 3 hours. At least one hour before serving the stew you can add some of the speculoos cookies. You can add them by your own taste. I really like the combination of apple syrup together with the speculoos spices and the cookies will also make the sauce a bit thicker. You can add them just on top. The moisture will make sure they break down and blend in the stew nicely.
When all the pieces of meat are fallen apart completely it is time to gather everyone for dinner and take the Dutch Oven from the BBQ.
Serve the stew together with fries and mayonnaise. Bon apetit!
*PS. As you might have heard , I'm not 100% healthy at the moment. A reply at a comment can take a while. Sorry in advance for that... *
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