Beef stew with pumpkin in a Halloween wrap

500 gram rib steak

1 bottle of Herbst Bock beer

0.5 liter beef broth

1 white onion

2 cloves

1 bay leaf

1 butternut squash

6 orange wraps (vegetable wraps)

1 bag of grated cheese (175 grams)

olive oil

Pepper and salt

Divide the Monolith SGS setup into half indirect and half direct. The Dutch Oven should be heated directly. Heat the Monolith grill to 150 °C.

In the meantime, cut the meat into long strips and the onion into half rings.

Peel the butternut and cut the pumpkin in half. Remove the pumpkin seeds with a spoon and then cut the halves lengthwise into strips.

Fry the onion in oil, add the strips of meat and fry until browned all over.

Grill the sliced pumpkin over the indirect part of the grill on a grid.

When the meat is brown all over, add the bock beer and stir well.
After 10 minutes, add the beef stock and stir well again, put the lid on the Dutch oven and leave to simmer gently.

Turn the pumpkin regularly and remove from the grill when it is soft.

Check the Dutch oven every 15 minutes to make sure it is not boiling dry. When most of the moisture has evaporated, add a little water.

Check after 60 minutes to see if the meat is tender/cooked. If not, continue cooking until the meat is done.
Cut the grilled pumpkin into cubes and set aside.

When the meat is cooked, remove the Dutch oven from the grill and prepare the grill for indirect cooking at 180 degrees with a pizza stone.

Add the chopped pumpkin to the meat, stir well and season the stew with salt and pepper to taste.

Make Halloween pumpkins out of the orange wraps by cutting out the eyes and mouth on one half. Spread the stew on the uncut half of the wrap and sprinkle with the grated cheese. Now fold the wraps in half and make sure that the face is on top.

Place the wraps on the pizza stone and bake until the wrap is crispy.

Have fun with the Halloween spooky fun for your guests!


Enjoy your meal!