Grilled French Burgundy Beef Skewers: The Ultimate Red Wine Marinade

Introduction

Imagine the deep, soulful flavors of a traditional French stew, lifted by the smoky kiss of an open fire. That is the essence of these French Burgundy Style Grilled Beef Skewers. We are taking the iconic components of the classic Boeuf Bourguignon—tender beef, aromatic red wine, sweet pearl onions, and earthy mushrooms—and deconstructing them for the grill. This method locks in the marinade's complexity while creating a beautiful sear that only an Arteflame grill can provide. It is a dish that feels sophisticated enough for a dinner party yet remains simple enough for a weekend cookout, effectively bridging the gap between fine French dining and rustic backyard charm. By grilling rather than stewing, you preserve the distinct texture of each ingredient while uniting them through the savory notes of the Burgundy wine reduction.

Ingredients

The Meat and Vegetables

• 2 lbs Beef Top Sirloin or Tenderloin, cut into 1.5-inch cubes
• 1/2 lb Thick-cut bacon or pancetta, cut into 1-inch squares
• 10-12 Fresh pearl onions, peeled (blanched for 2 minutes to make peeling easier)
• 1/2 lb Button mushrooms or Cremini mushrooms, whole (stems trimmed)

The Burgundy Marinade

• 2 cups Red Wine (Pinot Noir or a true Red Burgundy is best)
• 1/4 cup Extra virgin olive oil
• 3 cloves Garlic, minced
• 1 tbsp Fresh thyme leaves (or 1 tsp dried thyme)
• 2 Bay leaves, crushed
• 1 tsp Freshly ground black pepper
• 1 tsp Kosher salt (add just before grilling, not in the marinade)

Instructions

Step 1: Preparing the Marinade

1. In a large mixing bowl or a resealable freezer bag, combine the red wine, olive oil, minced garlic, fresh thyme, crushed bay leaves, and black pepper.
2. Whisk the ingredients together until the oil and wine are well emulsified.
3. Add the beef cubes to the marinade. Ensure the meat is fully submerged or coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, though overnight (up to 12 hours) is ideal for deep flavor penetration and tenderization.

Step 2: Preparing the Skewers

1. If you are using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Metal skewers are preferred for the Arteflame to conduct heat internally.
2. Remove the beef from the marinade and pat dry with paper towels. Discard the marinade (or boil it separately if you wish to use it as a sauce).
3. Thread the skewers in an alternating pattern: start with a piece of beef, followed by a square of bacon, a pearl onion, and a mushroom. Repeat until the skewer is full, ensuring the ingredients are packed snugly but not too tight to allow heat circulation.
4. Season the assembled skewers generously with Kosher salt.

Step 3: Firing Up the Arteflame

1. Build a medium-hot fire in your Arteflame grill. You want the center grate to be very hot for searing (over 600°F) and the flat cooktop ring to be medium-high heat (around 400°F).
2. Lightly oil the cooktop surface to ensure a non-stick grilling experience.

Step 4: Grilling the Skewers

1. Place the skewers directly onto the flat steel cooktop. For a heavy sear, you can briefly place them on the center grill grate for 1 minute per side, then move them to the flat cooktop to finish cooking.
2. Rotate the skewers every 2-3 minutes. You are looking for a deep brown crust on the beef and crispy edges on the bacon.
3. Cook for approximately 8-10 minutes total for medium-rare to medium doneness. The pearl onions should be tender and slightly charred.
4. Remove from the grill and let the meat rest for 5 minutes before serving.

Tips

To ensure your French Burgundy Style Grilled Beef Skewers turn out perfectly every time, patience with the marinade is key. The red wine acidity breaks down the muscle fibers, resulting in melt-in-your-mouth tenderness, so do not rush this step. When grilling on the Arteflame, utilize the different heat zones. If the onions or mushrooms are cooking faster than the beef, move the skewers further toward the outer edge of the cooktop where the heat is gentler. Conversely, if you want more char on the bacon, move them closer to the center fire.

• Onion Prep: Blanching fresh pearl onions in boiling water for 2 minutes makes them incredibly easy to peel and ensures they cook through on the grill without burning.
• Uniformity: Cut your beef and bacon into uniform sizes so they cook evenly.
• Wine Choice: Use a wine you would enjoy drinking; the flavor concentrates as it cooks.

Variations

While the classic Burgundy recipe calls for beef and red wine, the technique is versatile enough to accommodate various dietary preferences and flavor profiles. You can easily adapt this skewer recipe to lighter meats or even vegetarian options while keeping the spirit of the French seasoning alive. Experimenting with different herbs or splash of cognac in the marinade can also elevate the dish to new heights.

• Poultry Twist (Coq au Vin Style): Substitute the beef for chicken thighs and reduce marinating time to 2 hours.
• Venison Burgundy: Use venison loin for a leaner, gamier flavor that pairs beautifully with the juniper notes of gin added to the marinade.
• Alcohol-Free: Substitute the red wine with beef broth mixed with a splash of red wine vinegar and pomegranate juice for acidity.
• Surf and Turf: Alternate beef with firm shrimp or scallops, adding the seafood only during the last 3 minutes of grilling.
• Herbal Infusion: Add fresh rosemary and oregano to the marinade for a more Provençal flavor profile.

Best pairings

A dish with such robust flavors requires sides and drinks that can stand up to the richness of the red wine and beef without overpowering it. The goal is to balance the savory, umami notes of the skewers with texture and slight acidity. Since you are already grilling, utilize the Arteflame cooktop to prepare your side dishes simultaneously.

• Wine: Serve with the same Pinot Noir or Burgundy red wine used in the marinade to create a perfect flavor bridge.
• Starch: Grilled fingerling potatoes tossed in duck fat and parsley, or a rustic crusty baguette to sop up the juices.
• Vegetable: Grilled asparagus with lemon zest or a fresh arugula salad with a sharp vinaigrette to cut through the richness of the meat.

Conclusion

These Grilled French Burgundy Beef Skewers offer a magnificent way to enjoy the complexity of classic French cuisine with the primal joy of outdoor cooking. By bringing the flavors of Boeuf Bourguignon to the Arteflame, you create a dish that is texturally exciting—crispy bacon, charred beef, and tender vegetables—all infused with the aromatic depth of red wine. It is a recipe that invites conversation and celebration, turning a standard barbecue into a culinary event. Gather your ingredients, uncork a good bottle of wine, and let the fire transform these simple skewers into an unforgettable meal.