Grilled Boeuf Bourguignon on the Arteflame Grill

Introduction

Boeuf Bourguignon is a classic French beef stew, slow-cooked in red wine with bacon, onions, and mushrooms. This version uses the Arteflame grill to enhance the rich flavors with a smoky twist, searing the beef and vegetables before simmering them in a luscious wine sauce. It’s perfect for special occasions or a cozy family dinner.

Ingredients

For the Beef:

• 2 1/2 lbs beef chuck or stewing beef, cut into large chunks
• 4 slices of bacon, chopped
• 2 medium onions, diced
• 4 carrots, sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups red Burgundy wine (or other dry red wine)
• 2 cups beef stock
• 1 bouquet garni (thyme, bay leaves, parsley)
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper (to taste)

For the Vegetables:

• 8 oz pearl onions, peeled
• 8 oz mushrooms, halved
• 2 tbsp butter (for sautéing)

Instructions

Step 1: Fire Up the Arteflame Grill

Light the Arteflame grill with vegetable oil-soaked napkins and firewood. Let the grill preheat for about 20 minutes, ensuring the flat cooktop reaches high heat for searing the beef and vegetables.

Step 2: Grill the Beef

Season the beef chunks with salt and pepper. Heat the vegetable oil on the flat cooktop of the grill. Sear the beef in batches, cooking for 3-4 minutes per side until browned and caramelized. Transfer the seared beef to a large pot or Dutch oven.

Step 3: Cook the Bacon and Vegetables

In the same pan, cook the bacon until crispy. Add the diced onions, carrots, and garlic to the grill, cooking in the bacon fat for 5-7 minutes until softened. Stir in the tomato paste and cook for another minute. Add these grilled vegetables to the pot with the beef.

Step 4: Deglaze and Add Wine

Deglaze the grill-safe pot with red wine, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes to reduce slightly. Add the beef stock and bouquet garni, then bring the mixture to a simmer. Cover the pot and place it on the outer flat cooktop to simmer gently for 2 to 2 1/2 hours, until the beef is tender.

Step 5: Sauté the Mushrooms and Pearl Onions

About 30 minutes before the beef is done, melt butter on the flat cooktop. Sauté the mushrooms and pearl onions until golden and tender, about 5-7 minutes. Stir them into the stew for the final 30 minutes of cooking.

Step 6: Serve

Once the beef is fork-tender and the sauce has thickened, remove the bouquet garni from the pot. Serve the Boeuf Bourguignon with mashed potatoes, buttered noodles, or crusty bread. Garnish with fresh parsley if desired.

Tips

• Wine Selection: Use a good-quality Burgundy or any dry red wine for authentic flavor.
• Slow Cooking: Simmer the beef gently to ensure it becomes tender and the flavors fully develop.
• Thickening the Sauce: If the sauce is too thin, let it simmer uncovered for the last 30 minutes.

Variations

1. Boeuf Bourguignon with Chicken: Substitute the beef with chicken thighs for a lighter option.
2. Herb-Infused: Add fresh rosemary or thyme to the bouquet garni for an aromatic twist.
3. Vegetarian Bourguignon: Replace the beef with portobello mushrooms and use vegetable stock instead of beef stock.
4. Spicy Bourguignon: Add a pinch of cayenne pepper or chili flakes to the sauce for a subtle kick.
5. Truffle Bourguignon: Drizzle truffle oil over the finished dish for an added layer of richness.

Best Pairings

• Side Dishes: Serve with mashed potatoes, buttered noodles, or roasted vegetables to soak up the rich sauce.
• Drinks: Pair with a full-bodied red wine like Pinot Noir or a glass of Burgundy to complement the stew.

Conclusion

Grilled Boeuf Bourguignon on the Arteflame grill brings a rich, smoky twist to this French classic. The tender beef and vegetables, slow-cooked in red wine, make for a hearty and comforting meal perfect for any occasion.