Preparation: 15 minutes

Total: 3 hours 25 minutes

Serves: 4

Red Wine Beef Stew


600g braising steak

400g potatoes

300g carrots

100g celeriac

5 tomatoes

2 white onions

½ red chilli

4 cloves garlic

4 sprigs rosemary

6 sprigs thyme

1 jar of pearl onions (320g)

4 tbsp sunflower oil

2 bay leaves

1 tbsp paprika powder

750mL red wine

6 sprigs parsley

Potato starch or cornflour (optional)

Salt & pepper to taste


EGGccessories: Big Green Egg Dutch Oven:

Ignite charcoal in the Big Green Egg and heat, with the grid, to 180°C. Cut the braising steak into little cubes (3cm x 3cm). Wash the potatoes and pat dry. Peel the carrots and celeriac and cut into cubes of about 1.5cm. Cut the tomatoes into quarters and peel and chop the onion. Peel and finely chop the garlic. Remove the stalk and seeds from the chilli and finely chop the flesh. Drain the pearl onions.

Place the Dutch Oven on the grid, close the lid of the EGG and preheat for approximately 5 minutes.

Heat the sunflower oil in the pan. Add the meat, potatoes, carrots, celeriac, tomatoes, onion, chilli and garlic and close the lid of the EGG.

Sear the meat for approximately 10 minutes until brown on all sides, stirring regularly. Mix paprika powder, pearl onions, rosemary, thyme and bay leaves through the meat mixture, close the lid and heat for about 1 minute.

Add the red wine and, if necessary, add more water to make sure all ingredients are well covered. Close the lid of the EGG and bring the temperature back to approximately 100°C.

Allow the beef stew to gently simmer for about 3 hours until the meat is soft. Remove the Dutch Oven from the grid. If the liquid is too thin, thicken it using a paste of potato starch or cornflour. Season the stew to taste with salt and pepper. Remove the parsley leaves from the stalks and finely chop them. Sprinkle the stew with the parsley and serve.

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