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"Close-up of 5-Spice Beef Bourguignon with tender beef, carrots, mushrooms, and fresh herbs in a savory, spiced red wine sauce. This fusion take on a classic French dish is served in a rustic orange pot, perfect for a warm, flavorful meal
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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 Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings: 6

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 the 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.
  • In a cast iron or casserole dish, fry the bacon lardons until crisp, remove from the pan and set aside with the beef.
  • Fry the onions in the bacon fat until soft, then add the garlic, ginger, chilli flakes and 5-spice. Be careful not to burn the spices.
  • Return the beef and bacon lardons to the pot with the onions and spices, along with the red wine, beef stock, black vinegar, soy sauce, brown sugar and rosemary. Bring to the boil, then remove from the heat, cover and place in the oven to cook for 45 minutes.
  • While the beef is cooking, fry the chestnut mushrooms and shallots in a little oil and salt until lightly browned. Remove from the heat and set to one side.
  • After the first 45 minutes, remove the beef from the oven, gently stir in the mushrooms and shallots and return to the oven for a further 45 minutes.
  • Divide into bowls and garnish with a little parsley.
    Optional: Serve with Wasabi Mash Potato and Sesame-Lime Carrot Salad.