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Introduction:

Indulge in the rich flavours of a hearty beef stew or goulash cooked to perfection in a Flaming Coals Woodfired Oven. This recipe combines tender beef, a medley of vegetables, and a touch of Hungarian paprika to create a comforting and satisfying dish. With the smoky essence from the oven and the added depth of flavours, this beef stew/goulash is sure to become a favourite in your culinary repertoire.

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. Dice all the vegetables into rustic, chunky pieces, setting aside one carrot for later use.

2. Smoke the Brisket Bones in the Flaming Coals woodfired oven by placing them in an oven-proof or flame-proof dish. Smoke at a low temperature for approximately 2 hours. Once smoked, set them aside.

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3. Heat the olive oil in a flame-proof heavy-based pot or cast iron Dutch oven over medium heat. Add the Beef Chuck/Gravy Beef and sprinkle with Flaming Coals Bovine Espresso. Brown the beef until well-seared.

4. Add the remaining diced vegetables (excluding one carrot), smoked Brisket Bones, Smoked Hungarian Paprika, and combine with the beef once the onion turns translucent. Lower the heat and add the whole peeled tomatoes, crushing them by hand as you add them. Pour in the beef stock and red wine, stirring until well combined.

5. Ensure that the oven is at a low to moderate heat. Place the pot with the lid on into the oven, ensuring that no direct flame is near the pot. You want the wood to be at a charcoal stage, providing gentle heat. Leave it to cook for approximately 2 hours, stirring occasionally.

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6. After two hours, remove the pot from the oven and strain the liquid through a mesh sieve. This step separates the heavy fat and oil from the liquid, reducing it by a quarter. Set aside all the strained ingredients, except for the Brisket Bones. Remove any meat attached to the bones and add it back into the liquid. Discard the bones and return the stew to the oven for an additional 1-2 hours.

7. Add cornflour to the pot and stir to thicken the stew. By this stage, the soup-like consistency should be thickening and resembling a goulash. Add the remaining carrot, cut into thick julienne strips, and return the pot to the oven for 1 hour.

8. The goulash should now be thick, with the beef becoming tender and falling apart. Serve the stew with a garnish of fresh parsley or coriander for added freshness and flavour.

In conclusion, cooking a beef stew or goulash in a Flaming Coals wood-fired oven adds a unique and delicious smoky flavor to the dish. The slow cooking process allows the flavours to meld together, resulting in tender beef and hearty vegetables. With the right combination of ingredients and careful preparation, this wood-fired beef stew is sure to impress your guests and satisfy your cravings for a comforting, flavourful meal.

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