Arteflame Beef Bourguignon Recipe: A Grilled Twist on a French Classic

Beef Bourguignon, a rich and savory stew made famous by French cuisine, traditionally involves slow-cooking beef in red wine with vegetables and aromatic herbs. By using the Arteflame grill, we can add a unique smoky flavor to the dish, enhancing its deep, complex taste. This version retains all the classic elements but adds a grilled twist that elevates this comforting meal.

Ingredients

For the Beef:

2 lbs beef chuck, cut into 2-inch cubes
Salt and pepper to taste
2 tablespoons olive oil
4 slices thick-cut bacon, diced
1 large onion, chopped
3 garlic cloves, minced
2 carrots, sliced into rounds
2 tablespoons tomato paste
2 tablespoons flour
2 cups red wine (preferably Burgundy)
2 cups beef stock
1 bay leaf
3 sprigs fresh thyme
8-10 pearl onions, peeled
1/2 lb cremini mushrooms, halved
2 tablespoons butter
Fresh parsley for garnish

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to get it ready for cooking. You'll need a variety of heat zones: the center grill grate should be hot enough to sear the beef, while the outer flat cooktop should be set to a lower, simmering temperature.

2. Season and Sear the Beef

Season the beef cubes generously with salt and pepper. Drizzle olive oil over the center grill grate, then sear the beef in batches, ensuring each piece develops a deep, golden-brown crust. Once seared, move the beef to the outer flat cooktop to rest.

3. Cook the Bacon and Vegetables

Place a cast-iron skillet or pan on the flat cooktop. Add the diced bacon and cook until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pan. In the same pan, add the chopped onion, minced garlic, and sliced carrots. Cook until the vegetables are softened, stirring occasionally.

4. Build the Stew

Stir the tomato paste into the vegetable mixture, cooking for about 2 minutes. Sprinkle the flour over the mixture and stir well, allowing it to cook for another minute. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock, bay leaf, and thyme. Stir to combine.

5. Simmer the Beef Bourguignon

Add the seared beef cubes back into the pan, along with the crispy bacon. Stir everything together, then move the pan to the outer edge of the Arteflame grill, where the heat is lower. Cover the pan with a lid and let the stew simmer gently for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.

6. Prepare the Mushrooms and Pearl Onions

While the stew is simmering, sauté the pearl onions and cremini mushrooms in butter on the flat cooktop until golden and tender. Season with salt and pepper. Once the beef is tender, add the mushrooms and onions to the stew, stirring to incorporate.

7. Finish and Serve

Remove the bay leaf and thyme sprigs from the stew. Taste and adjust the seasoning if needed. Garnish the Beef Bourguignon with freshly chopped parsley before serving.

8. Serve

Serve the Beef Bourguignon hot, accompanied by crusty bread, mashed potatoes, or buttered noodles to soak up the rich, flavorful sauce.

Tips

Use good wine: Choose a red wine that you would enjoy drinking, as it greatly influences the flavor of the dish.
Cook low and slow: The key to tender beef and rich flavor is slow cooking, so be patient and let the stew simmer until perfect.
Make ahead: Beef Bourguignon often tastes better the next day, so consider making it a day in advance.

Conclusion

This Arteflame Beef Bourguignon is a delicious fusion of traditional French cooking and the rich, smoky flavors that only grilling can impart. Perfect for a cozy dinner, this dish brings warmth and comfort with every bite.

Recipe Variations

1. Beef Bourguignon with Root Vegetables

Add root vegetables like parsnips and turnips to the stew for extra heartiness and earthy flavor.

2. Wild Mushroom Beef Bourguignon

Replace cremini mushrooms with a variety of wild mushrooms like chanterelles, porcini, or shiitake for a deeper, woodsy flavor.

3. Spicy Beef Bourguignon

Add a pinch of cayenne pepper or a few dashes of hot sauce to the stew for a subtle, spicy kick.

4. Lamb Bourguignon

Substitute beef with lamb shoulder for a different take on this classic dish, offering a slightly gamier flavor.

5. Vegetarian Bourguignon

Replace the beef with a mix of hearty vegetables and use vegetable stock and red wine for a comforting vegetarian version.

Best Pairings

Side Dish: Creamy mashed potatoes, buttered egg noodles, or roasted garlic potatoes
Drink: A full-bodied red wine like Pinot Noir or a bold Cabernet Sauvignon
Dessert: Chocolate mousse or a classic tarte tatin