Beef Bourguignon on a Stick? Why not!

Domaine Pierre Amiot et Fils Morey-Saint-Denis red burgundy wine at the grill

Fine French Burgundy at the American grill? Why not?!

Favorite Foods “On a Stick”
Minnesota cuisine isn’t usually considered exactly “gourmet”. At the end of summer, we relish our state fair, famous for foods on a stick: corn dogs, pronto pups, chocolate dipped bacon, deep-fried Snickers, even spaghetti & meatballs! Why not take a favorite cool weather dish (beef bourguignon) and twist it up for summer enjoyment on the grill? Beef-Bourguignon-on-a-stick!

White and red burgundy wines

Beef Bourguignon is a traditional dish from the Burgundy region, so we’ll pair our meal with a nice Chardonnay and Pinot Noir.

Even though we’re cooking at the grill, we’re going to stick with traditional wines for beef bourguignon.  You didn’t see any barbecue sauce there, right?! The toned down flavors and earthy aromas will be perfect.


A white Burgundy wine served alongside a beet salad

We enjoyed our first course of a roasted beets with herb and blue cheese salad. The Chardonnay paired very nicely with the earthy-sweet beets, the herbs and the blue cheese

Chardonnay and Beet Salad
In the fancier appellations, you may need to spend over $100 a bottle for a top white Burgundy.  However, if you look in the Maconnais, a sub-region in the southern part of the region, you can find lots of very reasonably priced, delicious chardonnays. These wines are meant to be enjoyed at the table in a casual setting and they pair well with a wide array of foods. Beets aren’t my favorite food in the whole world, but mix them up with some herbs, dressing and blue cheese and I’ll happily clean my plate. Especially with a nice, lean white wine to wash them down.

Chateau de La Greffiere Macon-La Roche-Vineuse Blanc

Chateau de La Greffiere is located in the southern Maconnais region in Burgundy. Affordable, delicious Chardonnay!

Ch. de La Greffiére Mâcon-La Roche-Vineuse Blanc “Sous le Bois” AOC 2014 ($24 at Sunfish Cellars or online at Balanced Wine Selections)

White wines from Burgundy are nearly always 100% Chardonnay. This wine is from the Maconnais, a sub-region known for producing nice, affordable table wines and this one is no exception.

Eye: Clear, medium lemon yellow
Nose: Clean, medium intensity. White flowers and lemon custard, pears. Nice abundant fruit. No overt notes of oak.
Mouth: Dry, medium- body, medium+ acidity, bright citrus fruit, medium finish. Has a certain softening, perhaps, partial ML. A delicious wine at the dinner table.

Main course: Beef-Bourguignon-on-a-Stick!
The idea for our main dish comes from a fun little paperback cookbook published back in 1995, “Pedaling Through Burgundy Cookbook” by Sarah Leah Chase. Now out of print, you can get a copy used for around $5 delivered to your home. It’s a fun little cookbook with lots stories along with traditional and not so traditional recipes from the region. We’re going to pair our main dish with a very nice red burgundy from the Cotes de Nuits, known as the home of some of the finest red burgundy wines.  Our wine comes from Domaine Pierre Amiot et Fils, a winery I had the good fortune to visit on one of our trips to the region.

Domaine Pierre Amiot et Fils Morey-Saint-Denis 1er Cru "Les Blanchards"

Red Burgundy = Pinot Noir. Morey-Saint-Denis is a lovely little village in the Cotes de Nuits section of the Burgundy wine region

Domaine Pierre Amiot et Fils Morey-Saint-Denis 1er Cru Les Blanchards AOC 2011 ($40 euros at the winery, US online here)
Eye: Clear, pale ruby center with a ruby-rose colored edge. Just slightly hazy, I would guess it’s unfiltered.
Nose: Clean, medium intensity, floral & fresh ripe cherry up front, herbal notes and fresh clean earth behind. Nose is so intriguing, you could almost be happy just breathing in the aroma.
Mouth: Dry, medium body, medium+ acidity, low tannins, luscious ripe cherries, nice herbal notes, long lingering finish.

Beef Bourguignon-on-a-stick served with Pierre Amiot et Fils Morey-Saint-Denis red Burgundy

Bacon wrapped sirloin skewers sounds so American, but it’s secretly Beef Bourguignon!

Old world wines rarely work with traditional American barbecue sauces. However, if you morph your beef bourguignon for the grill, a lovely red Burgundy will be a perfect choice. The Pierre Amiot et Fils wine is a premier cru wine, an official classification putting the wine in the top 10% of red wines from the region.

Beef Bourguignon-on-a-Stick

Note: this recipe is basically a red wine & mushroom sauce with beef skewers, so jump right in!


Red Wine and Mushroom Sauce

  • 1 oz. dried mushrooms (I used porcini)
  • 6 oz. hot water
  • 5 Tbsp unsalted butter
  • 12oz. fresh white button mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3 1/2 Tbsp all purpose flour
  • 8 oz. beef broth
  • 8 oz. inexpensive but drinkable red wine

Beef Skewers

  • 24 oz. sirloin, cut into 1 1/2 inch cubes
  • If you like your steak rare or medium-rare, cut the steak into larger pieces,up to 2″
  • 8 oz. bacon, cut in 1/2 (enough to wrap beef pieces), blanched in boiling water for 1 minute
  • 16 oz. mushrooms – your choice of white, shiitake, or medium size portobella or baby bella
  • 2 medium onions, peeled, quartered and separated into layers
  • Flat leaf parsley for garnish


Red Wine Reduction Sauce

  • Make the red wine reduction sauce first, then keep it warm until serving time
  • Soak the dried mushrooms in the hot water for about 15 minutes. Drain, and reserve the water. Chop the mushrooms.
  • Melt the butter in a skillet over medium heat and add the onion, garlic, and fresh mushrooms. Saute until soft and lightly browned, about 15 minutes.
  • Add the flour to the mushroom/onion/garlic mixture and toss to coat thoroughly.
  • Add the red wine to the skillet, stirring to pick up the cooked bits off the bottom of the skillet.
  • Add the stock to make a nice smooth sauce
  • Add the minced dried mushrooms
  • Add the reserved mushroom soaking liquid if needed.
  • Note: on my first try, I made the sauce a bit too thick, don’t overdo it on the reduction

Beef Skewers

  • Wrap each piece of steak in a piece of bacon, then skewer, alternating beef, onion and mushroom until the skewers are full
  • Grill to your desired doneness, about 8-10 minutes for medium, depending on how big your pieces of steak are
  • Serve with the red wine reduction sauce on the side
  • Reduction sauce + beef skewers = Beef Bourguignon-on-a-Stick!

Shake up that grill routine with Beef Bourguignon-on-a-Stick! Recipe at

9 Responses to “Beef Bourguignon on a Stick? Why not!”
  1. I love this idea! Not a huge fan of super-sweet barbecue sauce, so this would be a great addition to my summer rotation. And the wines? Well, just yes!

  2. grapepairings says:

    LOVE love love this idea! Perfect for grilling season. Can’t wait to make it! Thank you for sharing!

  3. Creative! The recipe sounds great and of course the wines do as well. I prefer BBQ sauce that isn’t sweet – I look forward to making this. Cheers.

  4. Sue says:

    As someone who lives in Burgundy and runs cooking classes, I can promise you this is not really how the Burgundians make a red wine reduction sauce – the word ‘reduction’ is the key. You don’t need flour if its a reduction as it’s a reduction of the liquid (wine and stock) which gets reduced to about a third of the original amount. That’s probably why your sauce was a bit thick. Bacon is always smoked! The chef for our courses in traditional Burgundian cuisine shows how you can even use red wine that is slightly oxidised. His oeufs en meurette are the best I have ever tasted 🙂

    PS – I love your beet salad!

    • First of all, thanks for visiting and for your comment. And you are 100% correct. I updated the post to remove “reduction”, I think this would actually be a “gravy”! I’ll give it another try as a true reduction. Cheers!

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  1. […] Wine Click serves Beef Bourguignon on a Stick accompanied by the Domaine Pierre Amiot et Fils Morey-Saint-Denis 1er Cru Les Blanchards AOC […]

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