Beef Bourguignon
Slow-cooking chuck steak in the Kamado Joe produces the most tender, flavoursome beef stew. Comforting and full of big flavours, it’s perfect bowl food for colder days.
Ingredients
900g beef chuck, cut into 2 inch pieces
1 bottle, red wine – preferably from Burgundy
2 onions, chopped
4 garlic cloves, grated
3 carrots, chopped
3 celery stalks, chopped
1 tube, tomato puree
450ml beef stock
2 tbsp plain flour
2 tbsp butter, melted
2 tbsp vegetable oil
2 bay leaves
1 tsp dried thyme
Salt and pepper
Fresh parsley, for garnish
Method
1. Preheat grill to medium high heat – around 190°C/375°F
2. In a large Karbon Steel Wok, heat the vegetable oil over a high heat. Add the beef pieces in batches and sear until browned on all sides. Remove beef from the wok and set aside.
3. In the same wok, add the onions, garlic, carrots and celery. Cook for 5-7 minutes or until the vegetables have softened.
4. Add the tomato puree to the wok and cook for 1-2 minutes, stirring constantly.
5. Sprinkle the flour over the vegetables and stir to combine. Slowly pour in the red wine, stirring to incorporate the flour.
6. Add the beef stock, bay leaves, thyme, salt and pepper and stir to combine. Return the beef pieces to the wok and bring to a simmer. Cover the wok with a tight-fitting lid and transfer it to the grill grates. Cook for 2-3 hours, or until the beef is tender and the wine has reduced.
7. Remove the wok from the grill and discard the bay leaves. Add the melted butter and stir through. Enjoy with crusty bread.
More Recipes Ideas from Ben Forte
Method
1. Preheat grill to medium high heat – around 190°C/375°F
2. In a large Karbon Steel Wok, heat the vegetable oil over a high heat. Add the beef pieces in batches and sear until browned on all sides. Remove beef from the wok and set aside.
3. In the same wok, add the onions, garlic, carrots and celery. Cook for 5-7 minutes or until the vegetables have softened.
4. Add the tomato puree to the wok and cook for 1-2 minutes, stirring constantly.
5. Sprinkle the flour over the vegetables and stir to combine. Slowly pour in the red wine, stirring to incorporate the flour.
6. Add the beef stock, bay leaves, thyme, salt and pepper and stir to combine. Return the beef pieces to the wok and bring to a simmer. Cover the wok with a tight-fitting lid and transfer it to the grill grates. Cook for 2-3 hours, or until the beef is tender and the wine has reduced.
7. Remove the wok from the grill and discard the bay leaves. Add the melted butter and stir through. Enjoy with crusty bread.
