Indo-style Beef Bourguignon

Ingredients

While the original French Beef Bourguignon is traditionally cooked with red wine, we have replaced it with a blend of Indo spices and coconut milk to infuse the dish with the unique flavors of Indo cuisine. The addition of spices such as turmeric, cumin, and coriander adds a delightful twist to this Indo-style adaptation. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1 kg (2.2 lbs) beef, cubed 1 kg (2.2 lbs) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric, cumin, coriander, cinnamon stick, and cardamom pods. Cook for 1-2 minutes until fragrant.
4. 4.
   Pour in the coconut milk, beef broth, tomato paste, soy sauce, and brown sugar. Season with salt and pepper to taste.
5. 5.
   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.
6. 6.
   Remove the cinnamon stick and cardamom pods from the pot.
7. 7.
   Serve the Indo-style Beef Bourguignon hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Be careful as it can stain surfaces and clothing easily. Use a cutting board or wear gloves to avoid staining your hands.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a teaspoon of chili powder.
• Marinate the beef in the spice mixture for a few hours or overnight for even more flavor.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.

Serving advice

Serve the Indo-style Beef Bourguignon hot, accompanied by steamed rice or crusty bread. The fragrant spices and tender beef are best enjoyed when served fresh and piping hot.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color and freshness to the stew. Serve it in a deep bowl or on a plate, allowing the rich sauce to surround the beef cubes.