Since my early childhood, the idea of eating a good beef bourguignon on a Sunday evening with the family represents good times spent with my loved ones, an intoxicating smell in the house and of course, a full belly! My mother always served her famous recipe with a generous portion of mashed potatoes. Over the years, I have developed a curiosity for different alternatives to this classic, and above all, to justify the bottles of red wine that are not finished but that I keep preciously in the fridge for my recipes.
Whether served with egg noodles or adapted to woodland meats such as moose or cubed venison, it will certainly please you. For me, especially cooked on the BBQ, it is a success every time!
Servings: 6
Cooking time: 1 hour
Preparation time: 30 minutes
Ingredients-
2-3 pounds cubed beef. Cubes should be about 1 inch cube at most. Cubes are usually from the shoulder but a cubed roast works too. The same amounts of woodland meats can be used but to these, add 2 tsp butter to the recipe to add some delicious fat ;)
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2 tbsp flour to coat the cubes
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2 tbsp. olive oil
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1 large carrot (or 2 smaller ones) roughly chopped for good bites
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1 large celery stalk, cut in the same way
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1 onion, finely chopped
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2 cloves of garlic, pressed (or chopped as small as possible)
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2 cups red wine
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2 to 3 cups beef broth (depending on the depth of your baking dish - to cover the ingredients evenly spread out
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2 bay leaves
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1 tbsp. BBQ Quebec Montreal Dry Marinade
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A 227 gram container of white mushrooms, cut into thick slices
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1 tbsp. BBQ Québec Argentina Dry Marinade
Preparation
I like to use my propane grill for this recipe because the direct and indirect heat zones are easier for me to manage, for slower cooking.
Here's how to make beef bourguignon on the BBQ:
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In a Creuset-type ceramic dish, heat the oil on the direct heat zone of the BBQ to 450/500 degrees
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Then, lightly brown the beef cubes.
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Add flour and Montreal dry marinade to coat the cubes and push to the side.
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Brown the onions and garlic and then add the wine to deglaze the bottom of the pot.
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Then add the vegetables, the broth and the Argentina dry marinade.
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Move the pot to indirect heat to about 325 degrees, cover and simmer for 50 minutes or until the carrots are cooked.
Halfway through cooking, I stir everything and insert a toothpick under the lid to let the steam out, which will thicken the sauce. I also place sweet potatoes cut in half and previously coated with olive oil on a BBQ Québec vegetable rack and Steven Raichlen's fennel and pepper dry marinade.
When the potatoes are cooked and the carrots are tender, everything is ready to be enjoyed with a good crusty bread. Another bottle of red wine must accompany this dish of course and if there were to be a glass or two left after the meal, I could save it for my next beef bourguignon! ;)
Enjoy your food !
