Why not have a go at creating this French classic on a bbq. It’s absolutely delicious. Here’s our recipe:
BBQ Beef Bourguignon
Ingredients (Serves 8)
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
Method
Chop the braising steak into large chunks and put in a large bowl with 2 bay leaves, a few springs of thyme, 1 bottle of red wine, Dijon mustard and some pepper. Cover and leave in the fridge overnight.
Prepare your bbq for cooking.
Strain the marinated meat and pat it dry with kitchen paper, keep the wine mixture for the cook. Coat the meat with the plain flour.
Heat the rapeseed oil in a large stock pot, brown the meat and remove.
Add 100ml of wine to the 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 and bring it to a simmer and cover with the stockpot lid. Cook for around 1.5 hours until the meat is tender.
Remove the stockpot from the bbq and put to one side.
Put a little rapeseed oil into a sauté pan and add the shallots and bacon lardons. Fry for around ten minutes.
Remove the sauté pan from the bbq and replace with the stockpot and stir in the bacon and shallots and add the mushrooms and heat for a further 30 minutes.
Serve with mashed potatoes and some green vegetables. It’s delicious.
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