This weekends Cookout was a great winter dish of ‘Fool Proof’ Slow Cooked Beef Casserole in a dutch oven.
- 500g Stewing steak – cubed
- 1 large onion –chopped
- 2 carrots – cubed
- 2 sticks celery – chunky slices
- 2 cloves Garlic - grated
- 2L beef stock
- 1 glass red wine
- 2 tbspn tomato puree
- Rapeseed oil
- Salt and pepper
- Chopped parsley
Heat the Dutch oven in the base of the fire pit, with the coals pushed away to the side, when hot add a glug of rapeseed oil and allow to heat up.
Add the stewing steak and brown the meat all over. When brown add the onions, carrots and celery and give a good stir to combine them all together. Finally add the red wine, garlic tomato puree and about 1L of the stock to cover the meat well.
Take a piece of greaseproof paper, fold it in half and soak it in water. Place this on top of the casserole then place the lid on top.
Allow the stew to simmer for 2-3 hours. Set a timer for every 30 mins and check the liquid. Keep topping it up with stock.
Keep an eye on the heat around the Dutch oven, adding more fuel but don’t let it get too hot. The casserole is cooked when the beef pulls apart easily. Chop some parsley over it to serve. Enjoy!
Note: Other root vegetables can also be added, such as parsnip, swede and leeks.