Smoked Boeuf Bourguignon
A great way to get some smoky flavours into Boeuf Bourguignon. By smoking the Beef 'Over The Top'.
Smoked Boeuf Bourguignon
Rated 4.8 stars by 4 users
Category
Stew
Cuisine
French
Servings
6-8
Prep Time
20 minutes
Cook Time
6 hours
A family favourite Boeuf Bourguignon, or Beef Bourguignon! The unctuous flavours in the sauce mixed with the fall apart beef. I love to serve it with a creamy mash and fresh green veg.
This is a traditional recipe with a smoked beef twist!
Author:
George Orange
Ingredients
-
1kg Beef Chuck Roast, or Shin
-
250g Lardons
-
1 Medium Onion- Sliced
-
3 Cloves of Garlic, Finely diced
-
1 Tbsp Tomato Puree
-
1 Bottle Red Wine (Burgundy is Traditional)
-
250 ml Beef Stock
-
Fresh Bouquet Garni- Thyme, Parsley & 3 Bay Leaves tied together)
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2 Medium Carrots, Peeled and sliced into rounds
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350g Shallots ( little round ones- peeled)
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120g Button Mushrooms
-
Dijon Mustard
-
Salt and Pepper
Directions
Remove the Beef from the fridge to come up to room temp,
Slather in Dijon mustard and sprinkle with salt and Bristol blend pepper .
Set your smoker up for indirect smoking at 225f /107c and use super smoke on a Traeger
In a casarole dish on the hob, fry off the lardons till starting to brown
Add the sliced onions, once starting to go limp add the garlic plus a spoon of tomato paste. give it a stir.
Deglaze the pan with a bottle of red wine mixed with beef stock. Add fresh bouquet garni.
Pop the beef on a rack above the casserole dish in your smoker for 4 hours or so.
Meanwhile peel shallots, quarter mushrooms, peel and slice carrot into rounds.
In a frying pan, fry off the Shallots in a little olive oil to get some colour on to them, remove and add the Mushrooms again to get some colour- Don't toss the mushrooms around too much as they'll start to go slimy. Leave them to colour and turn over.
Pop the Shallots, Mushrooms, and Carrots into the wine pan, give it a stir and rest the beef in the top of the pan semi submerging it in the sauce.
Turn the temperature up to 300f/150c Give it another couple of hours till the beef is probing tender.
Let rest for 20 mins at least
To thicken the sauce- If necessary remove the veg and beef whilst it rests and blip the sauce on the hob.
Put it all back together and arrange in a dish with the beef in the centre for your guests/ family to dig into or break the beef into bite sized chunks- don't be tempted to shred the beef as you'll want nice chunks (in my opinion!)
Serve with buttery mash, fresh steamed green veg.
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