Beef Bourguignon

Ingredients

While the French beef bourguignon traditionally uses red wine as a key ingredient, this Russian adaptation replaces it with a combination of beef broth and Russian-style black tea. Additionally, the use of dill and sour cream adds a distinct Russian flavor to the dish. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into cubes 1.5 kg (3.3 lbs) beef chuck, cut into cubes
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 250 g (9 oz) bacon, diced 250 g (9 oz) bacon, diced
• 3 carrots, sliced 3 carrots, sliced
• 250 g (9 oz) mushrooms, sliced 250 g (9 oz) mushrooms, sliced
• 2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
• 2 cups (470 ml) strong black tea 2 cups (470 ml) strong black tea
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, chopped (for garnish) Fresh dill, chopped (for garnish)
• Sour cream (for serving) Sour cream (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 10g (total), 4g (sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the bacon and cook until crispy. Remove the bacon from the pot and set aside.
2. 2.
   Season the beef cubes with salt and pepper. In the same pot, brown the beef in batches until well-seared on all sides. Remove the beef from the pot and set aside.
3. 3.
   Add the onions and garlic to the pot and sauté until softened and fragrant.
4. 4.
   Return the beef and bacon to the pot. Sprinkle the flour over the meat and stir well to coat.
5. 5.
   Add the tomato paste, beef broth, black tea, bay leaves, thyme, sugar, and carrots to the pot. Stir to combine.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 2-3 hours, or until the beef is tender.
7. 7.
   In a separate pan, heat a little oil and sauté the mushrooms until golden brown. Add the mushrooms to the pot and stir.
8. 8.
   Continue simmering the stew for an additional 30 minutes to allow the flavors to meld together.
9. 9.
   Remove the bay leaves and season the stew with salt and pepper to taste.
10. 10.
    Serve the beef bourguignon hot, garnished with fresh dill and accompanied by a dollop of sour cream.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like chuck for maximum tenderness.
• Black tea — Use a strong Russian-style black tea for a unique flavor.
• Dill — Fresh dill adds a distinct Russian touch to the dish.

Tips & Tricks

• For a richer flavor, marinate the beef in the black tea overnight before cooking.
• Serve the beef bourguignon with traditional Russian side dishes like mashed potatoes or buckwheat kasha.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the simmering stew until thickened.

Serving advice

Serve the beef bourguignon hot, accompanied by a generous dollop of sour cream. This creamy addition enhances the flavors and adds a touch of tanginess to the dish.

Presentation advice

Garnish the beef bourguignon with a sprinkle of fresh dill to add a pop of color and freshness. Serve it in deep bowls or on a bed of mashed potatoes for an inviting presentation.