Outdoor Cooking & Charcoal Oven Recipes / Beef

Beef bourguignon cooked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Beef Bourguignon

Beef, smoked lardons and red wine settle into a long, gentle braise in Charlie. The meat becomes spoon-tender and the sauce turns rich and glossy. There is a little work up front, then a long stretch when you can leave it alone. Keep something handy for the sauce.

Tara QuickCo-founder, Charlie Oven
Braise
Prep20 minutes
Cook3 hours 40 minutes
Serves4 to 6
DifficultyEasy
Oven temperature160°C (320°F)
RackLidded casserole on the Charlie Oven Cooking Rack, lower rack
CharcoalHalf to three quarters of a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/beef-bourguignon

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Ingredients

4 to 6 servings

For the braise

For the finish

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Charlie Oven Cooking Rack$300.00
  • Charlie Oven Tongs 55cm$46.00
Charlie Oven Cooking Rack and Charlie Oven Tongs 55cm $346.00 together

Method

Light Charlie

  1. Light Charlie

    Light half to three quarters of a football of good-quality lumpwood charcoal in the Charlie Oven with a natural firelighter. Open the vents, close the door and bring the oven to 160°C (320°F). There is no need to wait for the charcoal to burn down to embers. Set a Cooking Rack in the lower position and put your heavy lidded casserole on it to warm while you prepare the beef.

Brown

  1. Brown the beef

    Season the beef well with salt and pepper. Add the olive oil to the warm casserole, then brown the beef in batches until each piece takes on a deep colour. Lift the beef out and set it aside, keeping as much of the flavour in the pot as possible.
    Why this mattersThe dark crust on the beef is where much of the flavour in the finished sauce comes from. Browning in batches keeps the pot hot, so the meat sears rather than steams.

  2. Build the base

    Add the lardons to the pot and cook until they begin to crisp. Add the onions, carrots and garlic and cook until softened and lightly golden.

Braise

  1. Deglaze with the wine

    Pour in the red wine and let it bubble for a moment so it begins to reduce. Add the beef stock, then return the browned beef and any juices to the pot. Add the bay leaves and thyme and season lightly.
    Why this mattersThe sauce reduces over the long cook and concentrates the salt, so season lightly now and adjust at the end.

  2. Slow cook

    Put the lid on the casserole, close the door and braise for 2 hours 20 minutes, keeping Charlie steady at around 160°C (320°F). Adjust the vents to hold the temperature and add a small handful of charcoal if it starts to drop.
    140 min timer
    Why this mattersA steady, gentle heat lets the connective tissue in chuck or shin melt slowly, which is what makes the beef so tender. If the oven runs too hot, the meat tightens and the sauce reduces too fast.

  3. Add the mushrooms

    Stir the mushrooms into the pot, replace the lid and cook for the final 40 minutes, so they soften into the sauce and soak up the flavour.
    40 min timer

Finish

  1. Check and rest

    Check that the beef is soft enough to break with a spoon, then taste and adjust the seasoning. Take the casserole out of Charlie and let it rest for 10 minutes.
    10 min timer

  2. Serve

    Scatter over the chopped parsley. Spoon the beef and sauce into warm bowls and serve with buttery mash or crusty bread, and a spoonful of wholegrain mustard on the side if you like.

Tips

Keep the heat gentle and stable so the wine reduces slowly and the beef relaxes into the sauce. The beef is ready when it collapses easily under a spoon and the sauce looks glossy and rich. Let the pot rest for 10 minutes before serving so the sauce settles and thickens naturally. A small splash of red wine at the end can brighten the flavour if you like a fresher edge. This dish tastes even better the next day, so it is good for cooking ahead.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I make beef bourguignon ahead?

    Yes, and it tastes even better the next day. Cool it, keep it covered in the fridge overnight, then reheat it gently until piping hot all the way through.

  • Which cut of beef should I use?

    Chuck or shin. Both have plenty of connective tissue that melts during the long, gentle braise and leaves the meat soft enough to break with a spoon.

  • What wine should I use?

    A full-bodied red such as a Burgundy or similar. Use a wine you would be happy to drink, as its flavour concentrates in the sauce.

  • How do I keep Charlie at 160°C (320°F) for three hours?

    Make small vent adjustments rather than big ones, and close them a little before you reach the temperature you want. If the heat starts to fall during the braise, add a small handful of good-quality lumpwood charcoal.