BBQ beer-braised beef stew

The cook, step by step.

1. 1

   Step 1

   Done

   We get the beef to stew out of the packaging and pat it dry well. Then we cut these into cubes of about 2x2cm. We cut the onions, cut the carrot into cubes and chop the fresh thyme finely.

2. 2

   Step 2

   Done

   Then we prepare the barbecue for direct heating at some 175-200 degrees Celsius dome temperature and put the Dutch oven on top of it. Once the pan is on heat, add the butter and let it melt. Next you add the tablespoon flour to the beef to stew cubes and pull them through well. The beef to stew cubes is now baked in the pan. That the flour doesn't matter, this is going to help the binding process and makes it a nice thick emulsion.

   BBQ temperature: 200°C
3. 3

   Step 3

   Done

   We'll get this out of the pan as soon as the meat is tan, and now we're going to fry the carrot and onion. As soon as the onion is glassy add the toe pressed garlic and tablespoon tomato puree. Bake this briefly.

4. 4

   Step 4

   Done

   After this the meat goes back into the pan, we stir the whole again well and add the 2 bottles of dark beer and half of your beef stock. The other half you use at a later stage to supplement the moisture (if this is necessary). Now add the bay leaves and freshly cut thyme. Stir well again. We now close the Dutch oven and barbecue and let the heat do its job. Lower the heat of your barbecue to 120-130 degrees. This phase can take up to 3-4 hours before your meat is really nicely soft. Stir through the pan regularly to prevent the bottom from cooking and also raise the moisture with beef stock if your meat is not yet soft and the sauce is already indikt.

   BBQ temperature: 130°C
5. 5

   Step 5

   Done

   After the period of 3-4 hours gently stove you have if it is good a result like this. Delicious soft stew that you don't even have to chew with a very rich full-bodied taste of all the ingredients used. Bon appetit!