Fancy a flavourful stew cooked on the barbecue? This Boeuf Bourguignon is prepared in a heavy cast iron pan for a deep smoky taste you will not get from a regular kitchen. Tender beef braised in red wine with bacon pearl onions carrot and mushrooms delivers a rich French experience with the magic of fire and smoke. The result is a melt in the mouth stew full of character where every bite is warm and rich. Perfect for cold winter days with a glass of red wine.
Ingredients Boeuf Bourguignon
1.2 kg beef chuck or brisket | 150 g bacon lardons | 2 large onions roughly chopped | 3 carrots cut into large pieces | 3 cloves of garlic finely chopped | 250 g chestnut mushrooms halved | 2 tbsp tomato puree | 500 ml full bodied red wine Burgundy or Merlot | 300 ml beef stock | 2 tbsp flour | 2 sprigs of thyme | 2 bay leaves | 2 tbsp butter | Olive oil | Salt and pepper
Cut the beef into sturdy chunks of about 3 to 4 cm. Season with salt. Heat the cast iron casserole on the barbecue over direct heat with a splash of olive oil and a knob of butter. Brown the meat in batches. Remove from the pan and set aside.
Fry the bacon lardons in the same fat until crisp. Add the onions and carrot and cook until they start to colour. Add the garlic and tomato puree for that warm full flavour. A short fry is enough. You will smell when it is ready.
Pour the red wine into the pan and scrape up all the browned bits as if you are uncovering hidden treasure. Add the beef back in along with the stock thyme and bay leaves. Bring to a gentle simmer.
Place the platesetter for indirect heat and keep the barbecue around 150 degrees. Put the lid on the pan and let the stew simmer gently for 2.5 to 3 hours. Add the mushrooms halfway through. Want extra smoky flavour? Add some wood chips to the coals at the start. Small effort big effect.
When the meat is melt in the mouth tender and the sauce has thickened nicely taste and season with salt and pepper. Serve with mashed potatoes or fresh crusty bread. A good glass of red wine completes it.
Feel free to make the stew a day ahead and warm it up slowly in the pan. The flavours become even deeper and it is very handy when you have guests coming over.
