This slow-cooked stew is a classic French dish packed with flavour. It is made of beef stewed in red wine, enriched with bacon, onions and mushrooms. It is truly one of those family-style ‘just ladle it on’ dishes.

NOT JUST BBQ has developed two more classic herb and spice mixes besides Boeuf Bourguignon to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the cooker, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast-iron pan on the barbecue and simmer gently. Easy to prepare and great for warming up on cold winter nights.

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Ingredients

• Not Just BBQ Boeuf Bourguignon Mix
• Not Just BBQ Firestarters
• 10 g bacon, diced,
• 1-2 tablespoons of olive oil
• 1 kg lean stew meat (preferably pork chops), diced and pat dry
• 1 onion, peeled and sliced
• 1 large carrot, peeled and sliced
• 1 tablespoon of flour
• 1 750 ml bottle of full-bodied, young red wine (*read post for alternatives)
• 2 to 3 cups of water
• 1 tablespoon tomato puree
• 18 to 24 small white pearl onions (or a jar of pearl onions rinsed with water and drained)
• Chopped parsley
• 1 pound fresh mushrooms, cut into quarters
• 2 tablespoons butter

Necessities

• Kamado barbecue (we had our The Bastard grill this time)
• Coal
• Large cast iron pan
• Sharp knife

Preparation

>> Watch HERE our step-by-step how-to video recipe << 

Quick recipe steps:

1. Light the bbq with Firestarters, ensure direct heat 250 degrees. Let the pan get hot along with it.

2. Bring a pan of water to the boil and add the bacon. Cook for 10 minutes, drain and dry with kitchen paper. (This step removes excess salt/smoky flavour and leaves some of the fat).

3. Fry the bacon for 2 to 3 minutes until golden brown in a large pan on the grill. Remove the bacon with a slotted spoon and save.

 

4. Fry the beef on all sides in the hot oil and bacon fat. Remove the browned beef and set aside.

5. In the same fat, add the onion and fry until it starts to brown, about 2 minutes. Add the garlic and carrots and fry for a few more minutes.

6. Put the bacon and beef back into the pan and ADD THE STEW GUIDES.

7. Then sprinkle the flour on top and coat the meat. Let cook for 4 minutes as the flour needs some time to cook!

8. After 4 minutes, toss the meat again and cook for another 4 minutes. (This process browns the flour and gives the meat a light crust).

9. Add the tomato puree.

10. Stir in the wine and water so that the beef is barely covered. Now is a good time to use a wooden spoon to scrape any remaining brown bits from the bottom of the pan!

11. Bring barbecue to indirect cooking through heat shield, and temp may drop to 120 degrees.

 

12. Once it starts to simmer, cover with a lid. Simmer for 2 1/2 to 3 hours or until meat is tender. The meat is cooked when a fork pricks it easily.

13. While the meat cooks, prepare the onions and mushrooms.

14. Peeling pearl onions can be tricky, so here’s a trick: bring a pan full of water to the boil. While the water is boiling, cut the roots of the onions. Then add the onions and blanch them for about a minute. Transfer them to a bowl of ice water to stop the cooking. Squeeze each onion at the stem end and it should just slide out of its skin. If not, use a paring knife to remove the skin. (We couldn’t find fresh pearl onions and used pearl onions from a jar that we rinsed with water first and let drain.

15. Heat the olive oil and butter in a large pan over medium heat until bubbling. Add the onions and fry for about 10 minutes, stirring occasionally, until browned. Be careful not to break the skin! Add the mushrooms cut into quarters and stir-fry briefly.

16. Add silver onion and mushroom to the meat after it has simmered for 2 hours.

17. After 3 hours, check if the meat is cooked. If not, put back 15 minutes each time and check.

18. Remove from the grill and separate the sauce from the meat, bacon and carrots.

19. Strain the sauce through a fine-mesh sieve over a saucepan. Skim off the fat from the sauce and simmer for another minute or two, skimming off any extra fat as it rises. Cook until the sauce is thick enough to coat the back of a spoon. Add a few tablespoons of water if the sauce is too thick.

20. Return the meat and vegetables to the grill and pour the sauce over them.

21. Close the lid of the barbecue and let your dish simmer for another 2 to 3 minutes, stirring/basting the meat and vegetables several times with the sauce.

22. Garnish with chopped parsley and serve immediately.

Delicious with mashed or baked potatoes. Enjoy.

 

 

Result, rich BBQ stew Boeuf Bourguignon.