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Grill Beef And Parsnip Stew

Creating this dish over a fire or on your BBQ will add a little smoky goodness and dazzle your friends with your rustic cooking skills. You'll need a cast iron Dutch oven for this one, or a pot that will forever be used outside.


  • 11/2 lb. top sirloin, trimmed and cut into 1/2-inch cubes (Using a good cut will keep the beef tender. You can use a cheaper cut but you will need to simmer the beef longer and need additional stock to top it off with as it boils off)
  • 35g flour
  • 2 tbsp olive oil, divided
  • 4 medium carrots, peeled and cut into 1/2-inch dice
  • 3 small parsnips, peeled and cut into 1/2-inch dice
  • 450g starchy potatoes, peeled and cut into 1/2-inch dice
  • 1 onion, peeled and diced
  • 1 tbsp minced garlic
  • 2 tbsp fresh thyme leaves
  • 650ml beef stock
  • 1 Can Stout or good beer
  • 1 tbsp Worcestershire sauce
  • 1 tbsp corn starch
  • Maple syrup
  • Salt and pepper

What you'll need

  • BBQ
  • Ziplock bag
  • Heavy-bottomed pot
  • Plate
  • Fork

Method (Cassoulet)

Set up your BBQ for indirect cooking or your fire so you have a safety zone you can move the pot to if the fire is too hot. You want a medium heat.

Add a pinch of salt and pepper to flour. Toss beef cubes with seasoned flour in a sealable bag. Shake off the excess flour.

Heat 1 tablespoon of oil in a large heavy-bottomed pot and brown half the beef over a medium-high heat for 5 minutes, turning to brown evenly.

Transfer browned beef onto a plate and continue cooking remaining beef.

Heat remaining oil in the pot and add the carrots, parsnips, potatoes, onions, garlic and thyme then sauté for 10 minutes over a medium heat.

Add browned beef, ¾ of the stock, stout and Worcestershire sauce to the pot. Scape all the bits off the bottom of the pan to incorporate into the stew

Drizzle in maple syrup to add some sweetness and offset the bitterness of the stout. This is to taste so add a little, taste and decide if you want some more in it. Start with about 2 tablespoons.

Simmer over medium heat for an additional 20 minutes or until vegetables are fork-tender and meat is soft then season with salt and pepper to taste.

Whisk corn starch and remaining stock in a cup and stir into stew. This will thicken the liquid up to an almost gravy like consistency.

Serve hot with focaccia on the side.

Recipe by The Artisan Grill