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Jean-François Burman
by Jean-François Burman

Beef & Stout Stew



  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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