A classic French Beef Bourguignon recipe with a fragrant makeover
Using Chinese 5 spice powder, ginger and black vinegar, this 5 Spice Beef Bourguignon is a delicious and exciting twist on a well-loved recipe whilst keeping all other known elements intact – juicy beef, bacon lardons, shallot onions, rosemary, red wine and mushrooms, all stewed together in a cast iron pot for 2 hours.
What is a classic beef bourguignon recipe?
Beef bourguignon is a French beef stew slowly stewed in red wine, often from the wine region of Burgundy and classically flavored with beef stock, garlic, bacon lardons, carrots, shallot onions, herbs and mushrooms. The French name for the dish is known as bœuf bourguignon, Beef Burgundy or bœuf à la Bourguignonne.
What is traditionally served with beef bourguignon?
Mash potatoes and green beans are the typical pairings. In this fusion version 5 Spice Beef Bourguignon is enhanced further when served with Wasabi Mash with Crispy Chilli Oil and Cashew Sesame Lime Coleslaw. These 3 dishes combined create an exciting flavour explosion and offer an interesting alternative to a regular Sunday lunch or dinner.
Tip: If you can’t get a hold of any Chinese Black Vinegar then use Balsamic Vinegar as a substitute.
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5 Spice Beef Bourguignon
This 5 Spice Beef Bourguignon is a delicious and exciting twist on a well-loved recipe whilst keeping all other known elements intact
- Prep Time: 30 Minutes
- Cook Time: 2 hours
- Total Time: 2 Hours, 30 Minutes
- Yield: 6 1x
- Category: Beef
- Method: Slow Cooking
- Cuisine: Stew
Ingredients
- 900g beef braising steak, cut into chunks
- 2 tbsp plain flour
- 1 large onion, chopped into chunks
- 3 cloves garlic, minced
- 140g bacon lardons
- 1 tbsp ginger, minced
- 2 tsp five-spice powder
- 1/2 tsp dried chilli flakes
- 1 tsp light brown sugar
- 1 tbsp Chinese black vinegar (or 1 Tbsp Balsamic vinegar)
- 1 tbsp soy sauce
- 1 large rosemary twig, chopped
- 500ml red wine
- 400ml beef stock
- 250g chestnut mushrooms, cut into halves
- 250g small round shallot onions, peeled
- Parsley leaves for garnish
Instructions
- Preheat oven to 170°C / 150°C fan-forced.
- Season the flour with salt and use to coat the beef chunks. Fry the beef in a little oil over a high heat until browned all over (but not cooked through), remove from the pan and set aside.
- Using a cast iron pot or casserole dish, fry bacon lardons until crispy, remove from pan and set aside with the beef.
- Using the bacon fat, fry onions until soft, followed by garlic, ginger, chilli flakes and 5 spice. Be careful not to burn the spices.
- Return beef and bacon lardons to the pot of onions and spices along with red wine, beef stock, black vinegar, soy sauce, brown sugar and rosemary. Bring to the boil then remove from the stovetop, place a lid on top and transfer to the oven to cook for 45 minutes.
- While beef is cooking, fry chestnut mushrooms and shallots in a little oil and salt until lightly browned. Remove from the heat and set aside.
- After the first 45 minutes, remove beef from the oven, gently stir through mushrooms and shallots and return to the oven for another 45 minutes.
- Divide stew between bowls and garnish with a little parsley. Serve with Wasabi Mash with Crispy Chilli Oil and Cashew Sesame Lime Coleslaw
Keywords: 5 spice beef, spicy beef stew, sunday lunch recipes, what is traditionally served with beef bourguignon, what is a classic beef bourguignon recipe, what is traditionally served with beef bourguignon
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