Beef stew

PREPARATION

1. Ignite the charcoal in the Big Green Egg and heat, with the grid, to 180°C. Cut the braising steak into little cubes of 3 x 3 cm Wash the new potatoes and pat them dry. Peel the carrots and the celeriac and cut them into cubes of about 1.5 cm. Cut the tomatoes into quarters and peel and chop the onion. Peel and finely chop the garlic. Remove the stalk and seeds from the chilli pepper and finely chop the flesh. Drain the pearl onions.
2. Place the Cast Iron Dutch Oven on the grid, close the lid of the EGG and preheat the pan for approximately 5 minutes. Heat the sunflower oil in the pan.
3. Add the meat, potatoes, carrots, celeriac, tomatoes, onion, chilli pepper and garlic and close the lid of the EGG. Sear the meat for approximately 10 minutes until it is brown on all sides, stirring regularly.
4. Mix paprika powder, pearl onions, rosemary, thyme and bay leaves through the meat mixture, close the lid and heat for about 1 minute.
5. Add the red wine and, if necessary, add more water to make sure that all the ingredients are well covered. Close the lid of the EGG and bring the temperature of the EGG back up to approx. 100°C. Allow the beef stew to gently simmer for about 3 hours until the meat is soft.
6. Remove the Dutch Oven from the grid. If the liquid is too thin, thicken it using a paste of potato starch or cornflour. Season the stew to taste with salt and pepper. Remove the parsley leaves from the stalks and finely chop them. Sprinkle the stew with the parsley.