Chinese-style Beef Bourguignon

Ingredients

This recipe is adapted to Chinese cuisine by using Chinese red wine instead of traditional French red wine. The sauce also includes soy sauce and Chinese spices such as star anise and cinnamon. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1.5 lbs (680g) beef chuck, cut into 2-inch cubes 1.5 lbs (680g) beef chuck, cut into 2-inch cubes
• 2 tbsp (30ml) vegetable oil 2 tbsp (30ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tbsp (15g) tomato paste 1 tbsp (15g) tomato paste
• 1 cup (240ml) Chinese red wine (such as Shaoxing wine) 1 cup (240ml) Chinese red wine (such as Shaoxing wine)
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tbsp (30ml) soy sauce 2 tbsp (30ml) soy sauce
• 1 tbsp (15g) brown sugar 1 tbsp (15g) brown sugar
• 2 bay leaves 2 bay leaves
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tbsp (30g) cornstarch 2 tbsp (30g) cornstarch
• 2 tbsp (30ml) water 2 tbsp (30ml) water
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (7g saturated)
• Carbohydrates: 10g (5g sugars)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 325°F (160°C).
2. 2.
   Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove beef and set aside.
3. 3.
   Add onion and garlic to the Dutch oven and cook until softened, about 3 minutes.
4. 4.
   Stir in tomato paste and cook for 1 minute.
5. 5.
   Add Chinese red wine, beef broth, soy sauce, brown sugar, bay leaves, star anise, cinnamon stick, salt, and pepper. Bring to a boil.
6. 6.
   Return beef to the Dutch oven and cover with a lid. Transfer to the oven and bake for 2-3 hours, or until beef is tender.
7. 7.
   In a small bowl, whisk together cornstarch and water. Stir into the beef mixture and cook on the stovetop until the sauce thickens, about 5 minutes.
8. 8.
   Garnish with chopped green onions and serve hot.

Treat your ingredients with care...

• Chinese red wine — Use a good quality Chinese red wine such as Shaoxing wine for the best flavor.

Tips & Tricks

• For a deeper flavor, marinate the beef in the Chinese red wine and soy sauce mixture for a few hours before cooking.
• Use a Dutch oven or heavy-bottomed pot for even cooking.
• Serve with steamed rice or noodles to soak up the delicious sauce.

Serving advice

Serve hot with steamed rice or noodles.

Presentation advice

Garnish with chopped green onions for a pop of color.