Beef Bourguignon

Cook Time

225 mins

Cooking Method

Braise

Cuisine

French

Difficulty

Moderate

Prep Time

20 mins

Servings

4


Ingredients


6 oz Bacon, Chopped

3 Bay Leaves

2 1/2 lbs beef chuck roast

2 cups Beef Stock, divided

1/4 tsp Black Pepper

2 1/2 cups Burgundy Wine

3 tbsp Butter, divided

2 tbsp Flour

2 cloves Garlic, Crushed

1 tsp Kosher Salt

3 tbsp Olive Oil, divided

4 Parsley Sprigs

7 oz Pearl Onions

4 Thyme Sprigs

6 Thyme Sprigs, tied in kitchen string

1 tbsp Tomato Paste

1 Yellow Onion, peeled and sliced



Cooking Instructions


An iconic French dish with a wood-fired twist! This Beef Bourguignon has all the rich and luscious flavors of the classic Burgundy dish, but with mouthwatering smokiness. Inspired by Julia Child’s famous recipe, this hearty stew is filled with tender chunks of beef, slowly simmered in red wine with smoked pearl onions & mushrooms, carrots and fresh herbs. 

Wood Pellet Recommendation 

The tart smoke flavor from our Pennsylvania Cherry Hardwood Pellets will be a nice compliment to the sweet wine and earthy herbal flavors from this recipe. 

Beef Internal Temperature Guide

  • Rare: 120°F - 130°F
  • Medium Rare: 130°F - 135°F
  • Medium: 135°F - 140°F
  • Medium Well: 145°F - 155°F
  • Well Done: 155°F and up. 


  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 200° F. If using a gas or charcoal grill, set it up for low-indirect heat.
  2. Place onions and mushrooms in a cast iron skillet and set on the grill. Smoke for 30 minutes, then remove from the grill and set aside.
  3. Increase the grill temperature to 450°F.
  4. Set a cast iron Dutch oven on the grill, then heat 1 tbsp of olive oil. Add the bacon and sauté for 5 minutes until lightly browned. Remove the bacon with a slotted spoon, transfer to a dish and set aside.
  5. Cut the chuck roast into 2 inch cubes.
  6. Brown the beef on all sides, then transfer the pieces to the dish with the bacon.
  7. Add the yellow onions and carrots to the Dutch oven and brown them, stirring occasionally.
  8. Return the bacon and beef to the Dutch oven. Season with salt and pepper and stir to combine. Sprinkle flour over the mixture and stir to coat. Cook for 2 minutes, stir, then cook an additional 2 minutes.
  9. Reduce the grill temperature to 325°F.
  10. Add the wine and about 1 ½ cups of beef stock (just enough to cover the meat). Stir in the tomato paste, garlic, 6 thyme sprigs tied in a string and 2 bay leaves. Cover the pot and braise for 2 ½ to 3 hours, until the beef is tender.
  11. Meanwhile, finish the onions and mushrooms.
  12. For the [smoked] pearl onions: Tie 4 parsley sprigs and 4 thyme sprigs together with kitchen string. In a cast iron skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat until the foam has subsided from the pan. Add the pearl onions and cook until they are lightly browned. Add the herbs, 1 bay leaf and ½ cup of beef stock and bring to a simmer. Reduce heat to a medium-low, and simmer for 5 minutes, until most of the liquid has evaporated. Transfer the onions to a bowl and set aside.
  13. For the [smoked] mushrooms: In a large skillet, heat 1 tbsp of olive oil and 2 tbsp of butter over medium-high heat until the foam from the butter subsides. Add the mushrooms to the pan and cook until browned. Transfer to a bowl and set aside
  14. Remove the Dutch oven from the grill, once meat is tender. Remove the beef from the pot, then set a strainer over a medium bowl and strain the vegetables and broth through the strainer. Gently press on the vegetables to render out natural juices, without pushing through the solids. Transfer the beef back to the pot and pour the strained sauce over the beef. Add the mushrooms and onions, then place on the stove and simmer for 5 minutes.
  15. Remove from heat, garnish with parsley and thyme, and serve warm.


Special Tools


  • Cast Iron Dutch Oven
  • Cast Iron Skillet
  • Metal strainer
  • Slotted Spoon



Tips:


Blot beef dry with paper towel prior to browning in oil. This along with working in batches will allow beef to brown properly, and not steam.



Diet Info


  • Flexible Dieting