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Old 05-30-2017, 01:23 AM   #1
DerHusker
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Smile Boeuf Bourguignon Stew (Take 5)

I’ve made this dish 4 times before and it is my go to dish as it is my wife’s favorite. We first tasted Boeuf Bourguignon while staying at a B & B in Carmel. They had a local restaurant bring in samples of their signature dishes. We enjoyed it very much so I tried to recreate it at home although my version is more of a stew compared to the original. I apologize in advance for the amount of pictures.

(I you want the recipe you can find it in the link below:
http://www.bbq-brethren.com/forum/sh...d.php?t=181499)

Here are most of the ingredients.

Chuck roast trimmed and cut into approximate 1” cubes.

Into a bowl with fresh ground salt and black pepper.

And now the bottle of Cabernet Sauvignon for a 2 hour bath.

While they were getting to know each other I prepped the veggies. First I peeled the pearl onions by blanching them first for 30 seconds.

Then I cut the root end off of each one

and pinched the top

to get the body to pop out.



Here’s most everything diced up for the pot.

I also cooked up 5 pieces of bacon and reserved the bacon (that I crumbled) and the grease for use later. After that I took out the meat and placed it on a bed of paper towels to dry a little.

I added some bacon grease to the pot and seared them in two batches to get a good sear on each piece.



After this I put in the diced onion until they started to sweat.

Then a tbsp. of butter and 3 tbsp. of flour and stirred.

I then poured in the wine marinate to deglaze the pot.

I let that simmer of 10 minutes and it thickened up nicely.

Now I added the Bacon crumbles, garlic, carrots, celery and the beef.

Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme.



I placed this on the kamado and brought it to a boil.



Now I covered and moved over to the indirect side to simmer for 2 hours at 325 degrees.

After 90 minutes I add the potatoes.

After 2 hours I brown the shallots.

And add them and the pearl onions, stir and simmer for another 15 minutes.

I then add the parsley, stir and simmer for another 15 minutes. I moved it over to my gasser so I could bake my biscuits.

Here are the biscuits in the kamado.

After 5 minutes I removed the lid.

The Boeuf Bourguignon is done and so are the biscuits.

Plated shots with a glass of Cabernet Sauvignon and some flowers as well as Flower from Bambi. (My wife’s idea).



Superbe, Magnifque!
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Last edited by DerHusker; 05-30-2017 at 10:46 AM..
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Old 05-30-2017, 03:05 AM   #2
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Looks delicious
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Old 05-30-2017, 05:05 AM   #3
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Looks awesome. This one goes on my todo-list
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Old 05-30-2017, 08:54 AM   #4
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Looks scrumptious! BTW, no need to apologize for too many pics.
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Old 05-30-2017, 10:49 AM   #5
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Quote:
Originally Posted by Titch View Post
Looks delicious
Thank you Titch. It was.
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Old 05-30-2017, 11:03 AM   #6
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Quote:
Originally Posted by kukle View Post
Looks awesome. This one goes on my todo-list
Thank you kukle. Either the traditional style or my version, it's delicious.
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Old 05-30-2017, 12:28 PM   #7
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Reminds me of beef stew, maybe that's what it is? Looks really good and i love all the onion
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Old 05-30-2017, 12:32 PM   #8
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Wow that looks super good and your camera work is awesome as well. Thanks for posting may give this a go in the fall.
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Old 05-30-2017, 12:47 PM   #9
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Quote:
Originally Posted by Neil View Post
Looks scrumptious! BTW, no need to apologize for too many pics.
Thank you Neil.

Usually I don't need to but sometimes I can get carried away.
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Old 05-30-2017, 01:41 PM   #10
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Quote:
Originally Posted by mattmountz94 View Post
Reminds me of beef stew, maybe that's what it is? Looks really good and i love all the onion
Thank you Matt. Traditional Beef Bourguignon (Beef Burgundy) is a stew but included less veggies (carrot, onion and pearl onions) than my version and included mushrooms. Since my wife won't eat mushrooms I've left them out and added more veggies and potato instead.
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Old 05-30-2017, 02:37 PM   #11
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très fantastique!!!!!
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Old 05-30-2017, 03:14 PM   #12
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Wow! That looks very delicious. I may have to give it a go sometime.
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Old 05-30-2017, 06:23 PM   #13
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Quote:
Originally Posted by Big-Joe View Post
Wow that looks super good and your camera work is awesome as well. Thanks for posting may give this a go in the fall.
Thank you Joe. So (Lo) Cal just had a cooling trend so it was a good time to make this.
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Old 05-30-2017, 06:25 PM   #14
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Originally Posted by Piomarine View Post
très fantastique!!!!!
Merci Piomarine.
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Old 05-30-2017, 07:03 PM   #15
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Very nicely done ! Looks delicious:)
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