Beef Bourguignon is pot roast braised to perfection in dry red wine! I was wanting the flavor of “Big Beef” you can only get from chuck roast. For the world to be right it has to be servered with mashed potatoes and gravy! We took it a step farther and gave it all a “Kiss of Smoke”!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Beef Bourguignon
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: Smoke 2 hrs. @ 225* (107c), Roast 2 hrs. @ 350* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Bled BBQ Pellets

Ingredients: Beef Bourguignon

• Chuck Roast, ours was 5 pounds
• 3 tablespoons bacon drippings or vegetable oil
• 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
• 4 cups low-salt beef stock
• 3 tablespoons all-purpose flour, (we used Wondra)
• 1 cup tomato paste
• ¾ cup light brown sugar
• 3 medium onions, rough chopped
• ½ cup fresh basil, chopped
• 10 sprigs fresh flat-leaf parsley
• 2 Tbsp. butcher’s grind black pepper
• 2 Tbsp. thyme
• 2 Tbsp. dried oregano
• 4 sprigs rosemary
• 2 fresh or dried bay leaves
• 10 cloves of smoked garlic
• ButcherBBQ “Grilling Addiction”, to taste
• Kosher salt, to taste

Beef Bourguignon
A Wood Pellet Grill Recipe

Cooking Directions: Beef Bourguignon

Preheat the grill to 225* (107c) and light your Wedgie.

Season your roast with the Butcher BBQ “Grilling Addiction”.

Using a large cast iron Dutch oven heat your bacon dripping over medium-high heat and brown your roast on all sides. Remove from the Dutch oven and set aside.

Whisk in the Wondra and make a rich brown rue. Stir in the remaining ingredients and simmer for a few minutes until things thicken and blend.

After 10 minutes or so on a low boil add your roast. You are ready for that “Kiss of Smoke”.

Place your Dutch oven directly on the grill uncovered for 2 hours for that “Kiss of Smoke”. Most things don’t pick up and more smoke flavor after 2 hours in the smoke. So, bring the heat up to 350* (177c) until “fork tender”, about 2 hours.

Serve with mashed potatoes with the sauce spooned over.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Beef Bourguignon
A Wood Pellet Grill Recipe

 

 

Beef Bourguignon
A Wood Pellet Grill Recipe

 

 

 

Beef Bourguignon
A Wood Pellet Grill Recipe

 

 

 

 

Beef Bourguignon
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“
Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: