Stew is purebred winter food. Sitting around a campfire with a drink is also something we like to do in winter. Why don't we combine both and make our stew over our campfire. This not only makes your stew tastier and more enjoyable, but also gives a super smoky flavor to your dish.
- 2 large onions, white
- 1.4kg beef, cut into equal pieces
- 3 bottles of brown beer + 1 more for the cef
- 2 bay leaves
- 2 sprigs of thyme
- kitchen twine
- 2 tablespoons of syrup
- 1 clove
- 3 brown sandwiches, sliced thick
- Sharp mustard
- A Dutch oven
Dinner, Campfire, Winter BBQ, Stew, Beef
1. Stack some blocks of wood in a turret in a fire bowl, light a few firelighters and place them underneath. After half an hour your fire should definitely have gone.
Meanwhile, chop the onions coarsely and hang the Dutch oven on the tripod so that it can heat up.
2. When the dutch oven has come up to temperature, melt a few lumps of butter in it. Sear the pot roast until it is nicely browned.
3. When the stew looks brown, take it out of the Dutch oven and throw in the chopped onion. Simmer this until it is glassy.
4. When the onion is translucent, but not brown, put the stew back in the Dutch oven. Add the bottles of beer, syrup and cloves. Take a piece of kitchen twine and tie the bay leaves and thyme sprigs together, put them in the dutch oven.
5. Let the mixture simmer without a lid.
Meanwhile spread the mustard over the sandwiches and place it in the pot with the mustard side down.
Only when the sauce has the right thickness do you put the lid on the pot. This ensures that your sauce is less runny and absorbs a nice smoky flavor.
Let it simmer for about 3 hours.
6. Make sure that you keep throwing enough wood on the fire to maintain a constant temperature in your Dutch oven.
In the meantime, you can cut some fries and pre-fry them in a frying pan or send your parter to the fryer.