Beef & Stout Stew

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 2 h 30 min
  • Makes 4 portions

Ingredients

  • 2 lb - Beef sirloin roast
  • ½ cup - Butter
  • 1 ½ tbsp - Flour
  • 1 Sliced onion
  • 2 Diced carrots
  • 1 Diced russet potato
  • ½ Diced turnip
  • 1 cup - Diced mushrooms
  • ¼ cup - Pitted prunes
  • 1 Minced garlic clove
  • ½ tbsp - Salt
  • 1 ½ tbsp - Worcestershire sauce
  • 1 can - Tomato paste
  • 1 cup - Beef broth
  • 1 Large can of stout beer
  • 2 Thyme leaves
  • 1 Bay leaf
  • ½ tbsp - Black pepper

Preparation

  1. Pour a chimney of hot coals in one third of your grill;
  2. Once the coals are all lit evenly, place the beef sirloin roast directly on the embers and cook for 3 to 4 minutes per side;
  3. Using barbecue tongs, take out the roast from the fire, brush off any loose ashes that could have stick to the roast, then slice the roast into cubes of about 2 inches thick;
  4. In a preheated cast iron dutch oven, mix ½ cup of melted butter with the sirloin beef cubes and the flour;
  5. Add the all the other ingredients to the pot and give a good mix, then cook indirect for 2 to 2 ½ hours at 350°F/175°C.

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