BBQ Beef Bourguignon by BBQ ExplorersComments Off on BBQ Beef Bourguignon by BBQ Explorers
BBQs don’t just have to be for the summer, or limited to burgers and sausages. This irresistable Beef Bourguignon by BBQ Explorers, created using our Stainless Steel Tri-Ply Stockpot over hot charcoal, proves just that. They also used our Stainless Steel Tri-Ply Sauté Pan to fry the shallots and bacon lardons.
Make sure you follow BBQ Explorers on social media and you can check out the other fantastic BBQ recipes they’ve created using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply Sauté Pan in our Recipes section here.
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Ingredients for the BBQ Beef Bourguignon
- 1.6kg braising steak cut into large chunks
- 4 large carrots
- 4 sticks of celery
- 4 cloves of garlic
- 2 teaspoons of Dijon mustard
- 4 bay leaves
- 4 sprigs of thyme
- 2 onions
- 850ml of red wine
- 50g of plain flour
- 30g of unsalted butter
- 1 tbs tomato puree
- 300g bacon lardons
- 200g chestnut mushrooms
- 200g button mushrooms
- 300g shallots
- 2tbs Rapeseed oil
- Salt & pepper
- 500ml beef stock
Cooking Method for the BBQ Beef Bourguignon
- Chop the braising steak into large chunks and put in a large bowl with 2 bay leaves, a few sprigs of thyme, 1 bottle of red wine, Dijon mustard and some pepper. Cover it and leave it in the fridge overnight.
- Prepare your BBQ for cooking.
- Strain the marinated meat, pat it dry with kitchen paper, and keep the wine mixture for the cook before coating the meat with the plain flour.
- Heat the rapeseed oil in a large stock pot and then brown the meat.
- Add 100ml of wine to a ProWare Stainless Steel Tri-Ply Stockpot and fry the roughly chopped onions, carrots, celery and garlic. After a minute, stir in the tomato puree and cook for around 10 minutes.
- Return the beef to the stockpot and add the saved wine mixture. Season well, add a few sprigs of thyme and a couple of bay leaves. Give it all a good stir, bring it to a simmer, and cover with the stockpot lid. Cook for around 1.5 hours until the meat is tender.
- Take the stockpot from the BBQ and then put to one side.
- Put a little rapeseed oil into a ProWare Stainless Steel Tri-Ply Sauté Pan and add the shallots and bacon lardons then fry them for around ten minutes.
- Remove the sauté pan from the BBQ and replace with the stockpot. Stir in the bacon and shallots and add the mushrooms, then heat for a further 30 minutes.
- Serve with mashed potatoes and some green vegetables. It’s delicious.