Wood Fired Beef Stew With Carrots and Potatoes - Customer Recipe

This is a fantastic, hearty recipe shared with us by a Woodee customer - all cooked in a Dutch oven. Perfect for the colder evenings.


  • Beef Chuck, we used locally sourced Beef from Wild By Nature - Cut into pieces, removing any large pieces of fat

  • 2 Tablespoons of Balsamic Vinegar

  • Tomato Paste - 1.5 Tablespoons

  • 1/4 cup of flour

  • 1.5 cups of Red Wine

  • Water

  • 1 teaspoon of marmite

  • 2 garlic cloves

  • 1 1/2 teaspoon of sugar

  • 1/2 teaspoon of thyme

  • 2 bay leaves

  • 3 large carrots cut diagonally

  • 4 large potatoes cut into half/quarters

  • Served with fresh bread, we used sourdough

  • Olive Oil

  • 1 1/2 onions, we used red

  • Salt & Pepper

Let’s Cook

Start by lighting your fire, we used Birchwood Forestry Charcoal and a KindleFlamer from Certainly Wood.

Once at the desired heat, make a space in the centre added our Dutch Oven to the fire pit and added a glug of olive oil. Add your seasoned Beef Chuck and allowed it to brown for a few minutes, being sure to keep stirring.

Next, add the onions, garlic and Balsamic vinegar and stir. After a couple of minutes, add a good squeeze of tomato paste, followed by the flour and let cook it out for a couple of minutes.

Next, add the wine, water, sugar, bay leaf and thyme to the oven and gave it a good stir, put the lid on and left it to simmer. Keep an eye on your fire, and top up your charcoal if required.

After the first 30 minutes, add our carrots and potatoes. Let your stew cook, checking every 30 mins and adding water as required.

After just under 2 hours our stew was ready to serve, we served this alongside some freshly buttered sourdough.

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