Beef Bourguignon with a Middle Eastern Twist

Ingredients

While the original French Beef Bourguignon relies heavily on red wine and traditional European herbs, our Arab-inspired version incorporates a medley of Middle Eastern spices such as cumin, coriander, and cinnamon. Additionally, we enhance the dish with the vibrant flavors of pomegranate molasses and sumac, adding a tangy and slightly sweet note to the rich beef stew. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 tablespoon sumac 1 tablespoon sumac
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 20g (8g sugars)
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced carrots and celery to the pot and cook for a few minutes until they begin to soften.
4. 4.
   Return the beef to the pot and sprinkle with cumin, coriander, and cinnamon. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the pomegranate molasses, sumac, beef broth, and tomato puree. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Arabian Spiced Beef Bourguignon hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pomegranate molasses — If you can't find pomegranate molasses, you can make your own by reducing pomegranate juice with a little sugar and lemon juice until it thickens.
• Sumac — Sumac adds a tangy flavor to the dish. If you don't have sumac, you can substitute it with a squeeze of lemon juice.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in the spice mixture overnight before cooking.
• Serve the Arabian Spiced Beef Bourguignon with a side of fluffy couscous or warm Arabic bread to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

This dish is best served hot, allowing the flavors to fully develop. Serve the Arabian Spiced Beef Bourguignon in deep bowls, accompanied by a generous portion of couscous or warm Arabic bread.

Presentation advice

Garnish the dish with a sprinkle of sumac and a few fresh parsley leaves to add a pop of color. The vibrant reds and greens will make the stew visually appealing and inviting.