Dutch Stew with a Smoky Twist: A BBQ Recipe for the Perfect Autumn Day
As the days grow shorter and the leaves begin to fall, there's nothing better than a slow-cooked stew full of rich flavors. In this blog, we explore the art of simmering, straight on the barbecue, transforming a traditional stew into a real explosion of taste. Grab your favorite cast iron pot and get ready for a dish that will delight not only your taste buds but also impress your friends and family. We use a block of smoking wood, spiced gingerbread cookies, and dark beer for that unique autumn feeling. This is a stew that tastes like coziness and the warmth of being together—perfect for those blustery days when the BBQ is fired up once again.
Ingredients:
- 700 grams to 1 kilogram brisket (or chuck roast)
- 3 medium onions
- 4 cloves of garlic
- 3/4 zucchini
- 3 carrots
- 250 grams mixed forest mushrooms
- 2 bay leaves
- "Grandma's Stewing Pot" spice mix
- 1.5 bottles of dark beer
- Beef broth
- 3 handfuls of spiced gingerbread cookies
- 2.5 tablespoons of apple syrup
Instructions for the Perfect BBQ Stew
Step 1: Prepare and Smoke
Light the BBQ and bring it to a temperature of 120 degrees Celsius (250°F). This is the perfect temperature to infuse that delicious smoky flavor into the meat. Place a block of smoking wood on the coals and then place the brisket or chuck roast indirectly over the fire. Let the meat smoke gently for half an hour. This gives a subtle smoky flavor that adds that special something to the stew.
Step 2: Time to Heat the Pan
After smoking, place your beloved cast iron pot over the fire. While the pan heats up, slice the onions into half-rings and mince the garlic. Cut the meat into large chunks, ready to cook beautifully in the pot.
Step 3: Onions, Garlic, and Meat
Sauté the onions and garlic in the hot cast iron pot until they are soft and lightly caramelized. Then add the chunks of meat. This step ensures that the flavors blend well. The meat gets a nice crust, and that caramelization is exactly what you need for those deep, savory flavors.
Step 4: Add the Vegetables
While the meat is cooking, coarsely chop the zucchini, carrots, and forest mushrooms. After about 5 to 10 minutes, add all the vegetables to the pot. Close the lid of the pot and stir every few minutes to ensure everything cooks evenly.
Step 5: Broth, Beer, and Spices
After about 10 minutes, it’s time to add the beef broth. Slowly pour the dark beer into the pot—Hertog Jan Grand Prestige is a favorite here, but feel free to use your preferred dark beer. Sprinkle the "Grandma's Stewing Pot" spice mix over the mixture and add the bay leaves. Now the real work begins: simmering.
Step 6: Spiced Cookies and Apple Syrup for that Unique Flavor
After about an hour of simmering, add the spiced gingerbread cookies and apple syrup. This may seem unusual, but the result is a deep, slightly sweet aroma that pairs perfectly with the earthy tones of the meat and vegetables. Stir everything well and let it simmer for at least two more hours. The longer, the better—ideally, keep it just below boiling point, around 100 degrees Celsius (212°F).
Step 7: Ready to Serve
After three to four hours, your stew is perfectly cooked. The meat is buttery soft, the flavors have melded beautifully, and your kitchen (or garden) smells amazing. Serve the stew with creamy mashed potatoes or in rustic bread for a true gourmet meal. Pour another beer and enjoy the rich flavors this dish has to offer.
Slow cooking on the BBQ isn't just about preparing a dish—it's about the process itself: taking your time, enjoying the smell of smoke, and savoring the moment. This stew is perfect for a relaxed weekend afternoon with friends or family, where the fire takes center stage, and stories unfold naturally. Have you tried this recipe? Let us know how it went and share your creation on social media with #TheWindmillStew. We are excited to see your version of this delicious stew!
Did you enjoy this tasty recipe? Keep following our blog for more savory cast iron dishes perfect for every season. Until next time at The Windmill Cast Iron, where cooking is an art and taste is an experience.
