Japanese-style Beef Bourguignon

Ingredients

The Japanese-style Beef Bourguignon differs from the original French recipe in the use of soy sauce and mirin, which are commonly used in Japanese cuisine. The dish also incorporates shiitake mushrooms, which are a staple in Japanese cooking. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1 lb (450g) beef chuck, cut into 1-inch cubes 1 lb (450g) beef chuck, cut into 1-inch cubes
• 2 tbsp (30ml) vegetable oil 2 tbsp (30ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tbsp (30ml) soy sauce 2 tbsp (30ml) soy sauce
• 2 tbsp (30ml) mirin 2 tbsp (30ml) mirin
• 1 tbsp (15ml) tomato paste 1 tbsp (15ml) tomato paste
• 1 tsp (5ml) thyme 1 tsp (5ml) thyme
• 1 bay leaf 1 bay leaf
• 8 oz (225g) shiitake mushrooms, sliced 8 oz (225g) shiitake mushrooms, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tbsp (30ml) cornstarch 2 tbsp (30ml) cornstarch
• 2 tbsp (30ml) water 2 tbsp (30ml) water
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories: 420 kcal / 1758 kJ
• Fat: 22g (8g saturated)
• Carbohydrates: 8g (3g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 350°F (180°C).
2. 2.
   In a large Dutch oven, heat the vegetable oil over medium-high heat.
3. 3.
   Add the beef and cook until browned on all sides, about 5 minutes.
4. 4.
   Remove the beef from the pot and set aside.
5. 5.
   Add the onion and garlic to the pot and cook until softened, about 5 minutes.
6. 6.
   Add the red wine, beef broth, soy sauce, mirin, tomato paste, thyme, and bay leaf to the pot and stir to combine.
7. 7.
   Return the beef to the pot and bring to a simmer.
8. 8.
   Cover the pot and transfer to the oven.
9. 9.
   Bake for 2 hours, or until the beef is tender.
10. 10.
    Remove the pot from the oven and stir in the sliced shiitake mushrooms.
11. 11.
    In a small bowl, whisk together the cornstarch and water.
12. 12.
    Add the cornstarch mixture to the pot and stir to combine.
13. 13.
    Return the pot to the oven and bake for an additional 15 minutes, or until the sauce has thickened.
14. 14.
    Remove the pot from the oven and discard the bay leaf.
15. 15.
    Season with salt and pepper, to taste.
16. 16.
    Garnish with chopped parsley and serve hot.

Treat your ingredients with care...

• Shiitake mushrooms — Make sure to remove the stems before slicing. If you can't find shiitake mushrooms, you can use other types of mushrooms, such as cremini or button mushrooms.

Tips & Tricks

• Use a good quality red wine for the best flavor.
• Make sure to brown the beef well before adding it to the pot.
• If the sauce is too thin, you can add more cornstarch to thicken it.
• This dish tastes even better the next day, so you can make it ahead of time and reheat it when ready to serve.
• Serve with steamed rice or crusty bread to soak up the sauce.

Serving advice

Serve hot with steamed rice or crusty bread.

Presentation advice

Garnish with chopped parsley for a pop of color.