The only thing missing from a classic Beef Bourguignon recipe is delicious smoke flavour!
We had to add our spin to traditional Beef Bourguignon by smoking it with Smokin’ Pecan Pellets and making it in the Ninja Woodfire Outdoor Grill. So is this basically just a fancy stew??? Maddie thinks so! And Kiki thinks Maddie is bragging a little too much about the tastiness of this recipe! We are sisters after all!
Are you into trying new BBQ products? If so, give these pellets a whirl and get 10% off when you enter code MADDIEANDKIKI 🔥
#smokinpecanpellets #maddieandkiki #pecanpellets #pelletsmoker #pelletgrill #pelletgrillnation #bbqproducts #bbqlife #bbq #grilling
Tune in EVERY FRIDAY AT 12pm ET to watch Maddie & Kiki grill up a tasty recipe from scratch! But be warned, if you join in on the chat, you’ll experience the most fun you can have on a livestream!!!!😍🔥
Get your very own Ninja Woodfire Outdoor Oven with this link, purchasing from this link supports the growth of Maddie & Kiki’s channel! Thank you! ninjakitchen.p...
Did you know that you can support Maddie & Kiki's channel? Be like Will Plunk, KitKat, Hot Tommy, Rob G, Brian L and James B and join the Patreon club so you get access to our exclusive half hour show, Maddie & Kiki After Dark! Your support means sooooooo much to us and helps us grow the channel to bring you even more tasty content! / maddieandkiki4you
Smoked Beef Bourguignon
- 0.686kg stewing beef
- 1 carrot
- 340g package of mushrooms (shiitake, cremini, oyster)
- 1/2 pack bacon
- 3 bay leaves
- 1 yellow onion
- 2 tsp Jarlic (jarred garlic) or 4 cloves
- 15-20 pickled pearl onions
- 900ml beef broth with red wine
- 2 tbsp tomato paste
- fresh thyme to taste
- fresh parsley to taste
- S&P to taste
- 2-3 tbsp olive oil
Directions
Place beef, mushrooms, carrot, thyme, s&p, and olive oil in the pan for the Ninja Woodfire Outdoor oven. Mix everything thoroughly. Add a full scoop of Smokin’ Pecan Pellets to the Ninja Woodfire Outdoor Oven, set the dial to the Bake function, press the Woodfire flavour button, increase the temperature to 400°F, and add 30-32 minutes to the clock. Once the oven has preheated, place the pan in the oven and close the door. Cook for 32 minutes, then remove pan and bring back indoors. Add bacon, onion, and the bay leaves to a Dutch oven. Transfer the smoked ingredients to the Dutch oven, add Jarlic and the beef broth/wine. Close the lid and simmer for 20 minutes. Add the tomato paste and simmer for 40 minutes. Add the pickled onions, allow them to warm. Then take the Dutch oven off the heat and add fresh parsley. Serve with mashed potatoes, egg noodles, or a crusty loaf of sourdough bread!