Stewing
Stewing is a flavourful and surprisingly simple cooking technique that’s all about giving time the chance to work its magic. But why is the Big Green Egg so perfectly suited to stewing? How do you make a stew in a kamado and what effect does it have on the flavour? We explain everything step by step.
What is stewing?
Stewing is a method of slow cooking ingredients at a low temperature in liquid, such as stock, broth, wine or even water. The result? Tender textures, rich flavours and delicious comfort food. Thanks to the Big Green Egg’s stable temperature, airflow and ceramic heat reflection, it’s the ideal tool for preparing a delicious stew. Your ingredients will cook evenly, slowly and absorb that unmistakable Big Green Egg flavour.
Low-temperature stewing
To stew in the Big Green Egg, use the following setup at around 140°C:
The heat shield protects the base of the Dutch oven from direct radiant heat from the charcoal. Combined with the low cooking temperature, this ensures your stew cooks gently and evenly without burning. Stewing is an indirect cooking method that can’t actually go wrong. The grid only serves as a support for the pan.
Before you start stewing in your kamado
Before you start stewing, brown most of the basic ingredients at a higher temperature first to enhance flavour through the Maillard reaction. This adds a rich, deep flavour and an attractive colour to your stew.
- Preheat your Big Green Egg to around 200°C.
- Place the stainless steel grid with the Dutch oven on it – without the heat shield between the glowing charcoal and the grid.
- Heat a dash of oil in the pan and briefly brown the chopped ingredients.
- Add your chosen liquid and wait until it begins to simmer.
- Remove the Dutch oven and grid, insert the heat shield, and place the grid back again. Return the Dutch oven to the grid and close the lid. The heat shield will lower the temperature by around 50°C, bringing you close to the ideal stewing temperature of 140°C. Adjust as needed and let your stew cook slowly.
Want more flavour? Grill first!
Would you like to add even more flavour?In that case, briefly grill the ingredients on a hot cast iron grid at 200°C before cutting and adding them to the Dutch oven. This step isn’t essential, but it maximises the Maillard reaction. For best results, grill a crosshatch pattern on both sides, rather than single grill lines, for the optimal Maillard reaction. You can even smoke ingredients before adding them to your stew for an extra flavour layer.
Steaming without a lid
A key difference from traditional stewing is that with the Big Green Egg, you don’t put a lid on the pan. The reason for this is simple: cooking without the lid allows your stew to absorb the subtle, smoky flavour of Big Green Egg charcoal. Thanks to the humidity inside the kamado and the fact that you keep the lid of the Big Green Egg closed, the liquid won’t evaporate or reduce significantly. Whether you are making a classic coq au vin, a delicious Provençal chicken stew or some tender lamb shanks, the Big Green Egg elevates any stew to the next level. So, fire up the charcoal, take your time and enjoy the results. You’ll taste the difference!
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How long does it take to stew in the Big Green Egg?
The cooking time when stewing depends on your ingredients. In general, the larger or tougher the ingredient, the longer the stewing time. Beef and lamb, which contain lots of connective tissue, or stewed pears, for example, take longer in general than chicken, fish or vegetables. Check now and then to see if your dish has reached the desired tenderness.
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What liquid is best for stewing?
You can stew with a variety of liquids in the Big Green Egg, such aswater, broth or stock, wine, beer, or a combination of these. Each type of liquid gives your dish a different flavour accent. Match your liquid to your main ingredient – red wine for beef, or chicken stock for poultry, for example.
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Do you need to top up the liquid while stewing?
Liquids do not reduce quickly in the Big Green Egg. This is due to the kamado’s closed environment and the high humidity. However, you should check if there is enough liquid in the pan occasionally, especially if you’re stewing for a long time. Add a splash of liquid if needed.
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Can I stew vegetarian dishes in the Big Green Egg?
Absolutely! The Big Green Egg is perfect for that too. Examples of this include stewed dishes with dried legumes, mushrooms, root vegetables and seasonal vegetables. Use vegetable stock, white wine or tomato passata for a delicious vegetarian result.
