When the days get shorter and the leaves start to fall, there's nothing better than a slow-cooked stew bursting with rich flavor. In this blog post, we delve into the art of simmering, directly on the barbecue, and transform a traditional stew into a true flavor explosion. Grab your favorite cast-iron pan and get ready for a dish that will not only tantalize your taste buds but also wow your friends and family. We're using a chunk of smoked wood, spiced nuts, and dark beer for that unique autumnal feel. This is a stew that tastes of coziness and the warmth of being together, perfect for those chilly days when the BBQ is firing on all cylinders.
Ingredients:
- 700 grams to 1 kilo of beef (or sukade)
- 3 medium onions
- 4 cloves of garlic
- 3/4 zucchini
- 3 carrots
- 250 grams mixed forest mushrooms
- 2 bay leaves
- Grandma's stew pot spice mix
- 1.5 bottles of dark beer
- Beef stock
- 3 handfuls of gingerbread nuts
- 2.5 tablespoons apple syrup
Instructions for the Perfect BBQ Stew
Step 1: Prepare and Smoke
Light the barbecue and heat it to 120 degrees Celsius. This is the perfect temperature to develop that delicious smoky flavor in the meat. Place a piece of smoker wood on the coals and then place the brisket or steak indirectly over the heat. Let the meat smoke gently for half an hour. This will impart a subtle smoky flavor that gives the stew that little something extra.
Step 2: Time to Heat the Pan
After smoking, place your beloved cast-iron pan over the fire. While the pan heats, slice the onions into half rings and mince the garlic. Cut the meat into large chunks, ready to cook deliciously in the pan. 
Step 3: Onion, Garlic and Meat
Sauté the onion and garlic in a hot cast-iron pan until soft and lightly caramelized. Then add the chunks of meat. This step allows the flavors to meld. The meat will develop a nice crust, and that caramelization is just what you need for those deep, savory flavors.
Step 4: Add the Vegetables
While the meat is cooking, roughly chop the zucchini, carrots, and mushrooms. After about 5 to 10 minutes, add all the vegetables to the pan. Close the lid and stir every few minutes to ensure everything cooks evenly.
Step 5: Stock, Beer and Herbs
After about 10 minutes, it's time to add the beef stock. Then slowly pour in the dark beer – Hertog Jan Grand Prestige is a favorite here, but feel free to use your favorite dark beer. Sprinkle the mixture with Grandma's stewpot spice mix and add the bay leaves. Now the real work begins: the braising.
Step 6: Gingerbread and Apple Syrup for that Unique Taste
After about an hour of simmering, add the gingerbread nuts and apple syrup. This may seem unusual, but the result is a deep, slightly sweet aroma that perfectly complements the earthy notes of the meat and vegetables. Stir everything well and let it simmer for at least another two hours. The longer the better—ideally, keep it just below boiling, around 100 degrees Celsius. 
Step 7: Ready to Serve
After three to four hours, your stew will be perfectly cooked. The meat will be buttery tender, the flavors will have melded beautifully, and your kitchen (or garden) will smell divine. Serve the stew with creamy mashed potatoes or in rustic bread for a truly hearty meal. Pour another beer and savor the rich flavors this dish has to offer. 
Slow cooking on the BBQ isn't just about preparing a dish, but about the process itself: taking the time, the aroma of smoke, savoring the moment. This stew is perfect for a relaxing weekend afternoon with friends or family, where the fire takes center stage and the stories flow naturally. Have you tried this recipe? Let us know how it turned out and share your creation on social media with #TheWindmillStoof. We'd love to see your version of this delicious stew!
Did you enjoy this recipe? Then keep following our blog for more hearty cast iron dishes perfect for any season. See you next time at The Windmill Cast Iron, where cooking is an art and flavor is an experience. 