Cooked to Perfection in a Flaming Coals Oven, Woodfired Beef Stew/Goulash

This_image_Shows_Beef_Stew_Goulash

 

Introduction:


Enjoy a substantial beef stew or goulash that has been expertly prepared in a Flaming Coals Woodfired Oven. This dish is hearty and filling because it mixes juicy beef, a variety of vegetables, and a hint of Hungarian paprika.This beef stew/goulash is sure to become a classic in your culinary arsenal thanks to the smokey aroma from the oven and the extra depth of spices.

Ingredients:

  • Brisket Bones
  • 4 tbsp Olive oil
  • 500g Beef Chuck or Gravy Beef, cut into chunks
  • 1 Lt Beef Stock
  • 1 Brown Onion
  • 2 Red Washed Potatoes
  • 1 Red Capsicum (pepper)
  • 1 Parsnip
  • 2 Carrots
  • 2 sticks of Celery
  • 3 Garlic Cloves
  • 1 tsp Smoked Hungarian Paprika
  • 400g Whole Peeled Tomatoes
  • 1 cup Red Wine
  • 2 tbsp Flat Leaf Parsley or Coriander
  • 3 tsp Cornflour (optional)
  • Salt and Pepper to taste
  • 1 tsp Flaming Coals Bovine Espresso

 

Instructions:


1. Prepare all the veggies by dicing them into rough, substantial pieces, saving one carrot for later use.
 

2. Place the Brisket Bones in an oven- or flame-safe dish and smoke them in the Flaming Coals woodfired oven. Smoke for around two hours at a low temperature. Set them aside after smoking.

This_image_shows_Delicious_beef_stew_Goulash

3. In a cast iron Dutch oven or heavy-based flameproof pot, heat the olive oil over medium heat. Combine the Flaming Coals Bovine Espresso with the Beef Chuck/Gravy Beef. Sear the beef well in a skillet.
 

4. Once the onion is transparent, add the beef, the remaining diced veggies (apart from one carrot), the smoked brisket bones, and the smoked paprika. Reduce the heat, then add the whole, peeled tomatoes while manually crushing them. Red wine and beef stock should be added, and they should be thoroughly mixed.

 

5. Make sure the oven is heated at a low to moderate level. Make sure there is no direct flame close to the pot before placing it in the oven with the cover on. The wood should be heated gently to the point of charcoal. Allow it to cook for about two hours, stirring now and then.

 

This_image_shows_Wood_fired_beef_stew
 

6. Remove the saucepan from the oven after two hours, then pour the liquid through a mesh strainer. In this process, the liquid is reduced by 25% after the heavy fat and oil are separated from it. With the exception of the Brisket Bones, set aside all the strained ingredients. Removing the meat from the bones and adding it to the liquid. Return the stew to the oven for a further one to two hours after discarding the bones.

 

 

 

7. To thicken the stew, add in cornflour to the pot. The goulash-like consistency should have thickened and resembled a soup by this point. Return the stew to the oven for another hour after adding the last carrot, this time chopped into thick julienne strips.

8. The beef should now be falling apart tender, and the goulash should be thick. For extra flavour and freshness, sprinkle the stew with fresh coriander or parsley before serving.

 

Finally, cooking a beef stew or goulash in a Flaming Coals wood-fired oven gives the dish a distinct and delectable smoky flavour. Tender meat and hearty vegetables are produced as a result of the slow cooking method, which allows the tastes to melt together. This wood-fired beef stew will wow your visitors and satiate your hunger for a warm, flavorful supper with the perfect combination of ingredients and careful preparation.

Check out our range of Wood Fired Pizza oven 

 

 

 

 

 

by: Cameron Davidson