Smoky Grilled Boeuf Bourguignon Recipe on the Arteflame Grill

Introduction

Add a smoky twist to a timeless French classic with this grilled boeuf bourguignon recipe, perfectly adapted for the Arteflame grill. This dish combines the rich, deep flavors of beef stew with the delightful char and smokiness of outdoor cooking, creating an unforgettable dining experience.

Ingredients:

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and pepper, to taste
• 4 tablespoons olive oil
• 6 slices thick-cut bacon, diced
• 1 large onion, chopped
• 3 carrots, sliced
• 2 cloves garlic, minced
• 1 bottle (750 ml) red wine, preferably Burgundy
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• 1 cup pearl onions, peeled
• 1 cup mushrooms, quartered
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped for garnish

Equipment:

• Arteflame grill
• Cast iron Dutch oven or large pot suitable for grill use
• Slotted spoon
• Wooden spoon

Instructions

1. Prepare the Grill:

   • Preheat your Arteflame grill and get it ready to grill.

2. Brown the Beef:

   • Season the beef cubes generously with salt and pepper. Pour some olive oil on the cooktop and add the beef in batches, searing each side until well-browned. Remove and set aside.

3. Render the Bacon:

   • Grill the bacon until crisp. Use a slotted spoon to transfer the bacon to a plate, leaving the fat on the cooktop.

4. Sauté Vegetables:

   • Grill the chopped onion, carrots, and minced garlic in the bacon grease. Cook until the onions are translucent.

5. Deglaze and Simmer:

   • Pour the red wine into a pot or dutch oven. Stir in the beef broth, tomato paste, thyme, and bay leaf. Add the beef and bacon to the pot. Bring to a simmer.

6. Cook on the Grill:

   • Cover the pot and place it on a cooler part of the grill. Allow to simmer gently for about 2 hours, or until the beef is tender.

7. Prepare the Garnish:

   • Grill the pearl onions and mushrooms in some butter, sautéing until golden. Sprinkle with flour and cook for another minute, then add to the stew during the last 30 minutes of cooking.

8. Finish and Serve:

   • Check for seasoning and adjust with salt and pepper if necessary. Remove the bay leaf.
   • Serve the boeuf bourguignon hot, garnished with chopped parsley, alongside mashed potatoes or crusty bread.

Tips

• Use a good quality Burgundy wine for the best flavor.
• For a richer texture, let the stew rest for a few hours before reheating and serving.

Variations

• Try adding baby potatoes for a heartier stew.
• Substitute pancetta for bacon for a slightly different flavor profile.

Best Pairings

• Serve with a crusty baguette to soak up the sauce.
• Pair with a full-bodied red wine like a Pinot Noir or Merlot.

Conclusion

Experience the robust flavors of our Grilled Boeuf Bourguignon, a perfect recipe for those who love to combine classic French cuisine with the dynamic taste of grill cooking. This dish not only satisfies the palate with its depth of flavor but also introduces an element of rustic, smoky charm, making it a standout recipe for any culinary enthusiast.