All the comfort of the classic French stew but with a Chinese flavour twist. Meltingly tender beef in a rich red-wine sauce is flavoured with Chinese 5-spice, star anise and shiitake mushrooms for a hearty winter warmer. Let the casserole take centre stage on the table and serve with buttery mashed potatoes and steamed green beans
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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Ingredients
1.5kg casserole beef steak
about 3 tbsp vegetable oil
1 large onion, chopped
3 celery sticks, cut into chunks
500g carrots, cut into chunks
3 garlic cloves, crushed
1½ tbsp Chinese 5-spice
3 tbsp plain flour
2 tbsp tomato purée
750ml full-bodied fruity red wine (such as shiraz)
3 star anise
1 beef stock cube
20g butter
1 x 300g pack chestnut mushrooms, halved or quartered if large
1 x 120g pack shiitake mushrooms
6 spring onions, finely sliced
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To store
The casserole keeps for 3-4 days in the fridge, or freezes well.
Cut the beef steak into chunky 4cm pieces and season well. Heat 1½ tablespoons of oil in a large flameproof casserole and brown the beef in 3-4 batches, over a high heat, adding a little more oil as necessary. Set aside on a large plate.
Add a further ½ tablespoon oil to the pan and cook the onion, celery and carrots over a medium- low heat for 5 minutes, until softened. Add the garlic and Chinese-5 spice and cook for a further 2 minutes, stirring. Preheat the oven to 170°C, fan 150°C, gas 3½.
Return the beef to the casserole, along with theresting juices, and stir in the plain flour and tomatopurée. Cook, stirring, for 2 minutes. Pour in thewine plus 150ml water and drop in the star anise.Bring the mixture up to a simmer then crumble inthe stock cube and stir well.
Cover with a lid and transfer to the oven for2 hours, or until the beef is almost completelytender – cook for longer if necessary.
Meanwhile, melt the butter in a large frying panand cook the mushrooms over a fairly high heat,until golden brown. Set aside.
After the casserole has been in the oven for2 hours, stir in the mushrooms. Return to the ovenfor a further 20 minutes, then uncover for a final20 minutes. The beef should be very tender andthe sauce thickened. Leave to rest for 10 minutes.
To serve, stir most of the spring onions through the casserole and scatter over the rest to garnish.
Got a slow cooker?
Brown the beef in a large frying pan, in batches, and add to your slow cooker pot. Fry the veg on a high heat for a few minutes until starting to brown then add the garlic and Chinese 5-spice. Mix in the flour and tomato purée and stir for 2 minutes, then add just 500ml red wine plus 100ml water (less liquid is required in a slow cooker), the star anise and crumbled stock cube. Bring to a simmer then pour over the beef in the pot. Cover and cook for 6-8 hours on low, or 4 hours on high, adding the mushrooms for the final hour (lid on).
Tough, marbled boneless chuck roast is the best cut of beef for beef Bourguignon. Don't worry, it becomes tantalizingly tender during cooking. You could swap another stewing beef, such as top round roast or bottom round roast.
Be sure to sear it, not just brown it. It will add lots of flavor to the beef bourguignon. Not Cooking Long Enough: Low and slow is the way to go here. It does take time to let the tough connective tissue in the beef break down and become tender, so don't rush the cooking time.
Can you overcook beef bourguignon? Although this is a sturdy dish that can withstand hours of cooking, depending on the cut and size of the meat pieces, it is possible to overcook it as all the melting fat renders out of the meat, leaving it quite dry to bite into.
The most poetic match for Beef Bourguignon is, without a doubt, a red Burgundy, given that both the dish and the wine hail from the same region. The Pinot Noir grape, the heart and soul of red Burgundy, brings forward red fruit notes, underpinned by earthy undertones.
If your beef Bourguignon tastes disappointingly butter, it could be overcooked. A good tip to try is adding a spoonful of redcurrant jelly or a little sugar to add a little sweetness. Deglazing the pot with ¼ cup (60ml) brandy to the dish will add an extra layer of flavour.
It's traditionally made with red Burgundy, a wine made from Pinot Noir grapes. But it's really OK to use other red wines. Years ago, chef Thomas Keller shared a recipe with us where he suggests using a hearty red like a Cabernet Sauvignon.
I like to ladle portion of the Beef Bourguignon into a shallow dish ( I love my Le Creuset Pasta bowls for this)then top with a few potatoes before spooning more Beef Bourguignon over the top for more sauce. The sauce is sooo good! Top with a small pinch of French Sea Salt.
If sauce is too thin after cooking, simmer uncovered in the slow cooker until reduced. You can also thicken sauce using 1 to 2 tablespoons flour; mix 1/4 cup sauce with flour in a small bowl until no lumps remain, then whisk into the slow cooker and simmer for 1 to 2 minutes.
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.
It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family. 1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven.
When it has just been cooked it should be clear of bacteria, leaving it to cool and then putting it in the fridge would be best but covering it and leaving it in a cool area overnight and the next day then thoroughly reheating it would not be a problem.
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.
So, can you cook Beef Bourguignon with Ribeye? Absolutely! While it might veer from tradition, this fusion of flavors and textures is a delicious deviation that's worth every bite.
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Prep time: 45 mins
