Dutch Winter Stew on the Grill

Introduction

Experience the rich, deep flavors of 'hachee', a traditional Dutch winter stew, made entirely on the Arteflame grill. By embracing fire-cooking, we achieve an incredible smokiness that elevates this dish beyond anything cooked in a conventional pot. The combination of caramelized onions, succulent beef, and aromatic spices creates the perfect hearty meal for a cold evening.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 large onions, thinly sliced
• 3 tbsp butter
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 4 cloves
• 1 tbsp brown sugar
• Salt and pepper to taste
• 4 medium potatoes, peeled and cut into wedges
• 2 carrots, peeled and sliced
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the Arteflame grill.
3. Stack firewood over the soaked napkins.
4. Light the paper and allow the fire to build for about 20 minutes.

Step 2: Sear the beef

1. Melt 1 tbsp of butter on the center grill grate when it reaches 1,000°F.
2. Place the beef cubes on the hot grate and sear on all sides to lock in juices.
3. Once seared, move the beef toward the griddle cooktop to continue cooking at a lower temperature.

Step 3: Caramelize the onions

1. Move the beef to the indirect heat area and melt 2 tbsp of butter on the griddle cooktop.
2. Add the sliced onions and cook until soft and caramelized, about 10 minutes.

Step 4: Combine and slow cook

1. Return the seared beef to the onions.
2. Add beef broth, apple cider vinegar, bay leaves, cloves, and brown sugar.
3. Simmer everything on the griddle cooktop, stirring occasionally until the beef is tender (about 1.5 to 2 hours).

Step 5: Grill the vegetables

1. During the final 30 minutes of the stew cooking, place potato wedges and carrot slices on the griddle cooktop.
2. Cook until golden brown and tender.
3. Season with salt and pepper.

Step 6: Serve

1. Remove the stew and vegetables from the grill.
2. Let the meat rest for 5 minutes.
3. Garnish with fresh parsley and serve hot.

Tips

• Remove the beef from the grill when the internal temperature is about 15°F below your desired doneness, as it will continue cooking.
• Use lump hardwood for a cleaner, more robust smoky flavor.
• Slightly crisping the onions before adding liquid enhances the depth of flavor.

Variations

1. Beer-Braised Version: Replace the beef broth with a dark Dutch beer for added depth and bitterness.
2. Spiced Cinnamon Blend: Add ½ tsp of cinnamon for a sweet, warming undertone.
3. Mushroom Infusion: Stir in sautéed mushrooms for an earthy contrast.
4. Sweet & Savory Twist: Use honey instead of brown sugar for a milder sweetness.
5. Vegetable-Packed Version: Add bell peppers and parsnips for extra nutrition and taste.

Conclusion

Cooking this Dutch winter stew on the Arteflame grill ensures an unbeatable flavor with a perfect balance of smokiness and tenderness. This fire-cooked dish will become your go-to comfort food for cold evenings!

Best pairings

• Dark Dutch Beer – Complements the deep, rich flavors of the beef.
• Crusty Bread – Ideal for soaking up the delicious stew juices.
• Roasted Brussels Sprouts – Provides an additional layer of smokiness.
• Apple Strudel – A traditional Dutch dessert to round out the meal.