Sichuan-style Beef Bourguignon

Ingredients

While the original French Beef Bourguignon is known for its red wine base and mellow flavors, our Sichuan-style adaptation takes a bold and spicy approach. We replace the red wine with a combination of Sichuan peppercorns, chili bean paste, and soy sauce, infusing the dish with the signature heat and numbing sensation that Sichuan cuisine is famous for. Additionally, we incorporate traditional Sichuan spices and aromatics to enhance the overall flavor profile. 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 bite-sized cubes 1.5 kg (3.3 lbs) beef chuck, cut into bite-sized cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 4 dried red chili peppers 4 dried red chili peppers
• 4 green onions, cut into 2-inch pieces 4 green onions, cut into 2-inch pieces
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugars: 2g)
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic, sliced ginger, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chili bean paste, soy sauce, dark soy sauce, and sugar. Stir well to combine.
4. 4.
   Return the beef to the pot and add the beef broth, water, star anise, cinnamon sticks, and dried red chili peppers. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours until the beef is tender.
5. 5.
   If desired, mix the cornstarch with a little water to make a slurry. Stir the slurry into the stew to thicken the sauce.
6. 6.
   Add the green onions to the pot and cook for an additional 5 minutes.
7. 7.
   Serve the Sichuan-style Beef Bourguignon hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before using to enhance their aroma.
• Chili bean paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Dark soy sauce — If you don't have dark soy sauce, you can use regular soy sauce, but the color of the dish will be lighter.

Tips & Tricks

• For an extra kick of heat, add a few Sichuan dried chili peppers to the dish.
• If you prefer a thicker sauce, simmer the stew uncovered for the last 30 minutes to allow the liquid to reduce.
• Serve the Sichuan-style Beef Bourguignon with steamed rice or noodles to soak up the flavorful sauce.
• Make this dish ahead of time as the flavors develop even more when reheated the next day.
• Feel free to add your favorite vegetables like bell peppers or mushrooms to the stew for added texture and flavor.

Serving advice

Serve the Sichuan-style Beef Bourguignon in deep bowls, allowing the fragrant sauce to mingle with the tender beef. Garnish with fresh cilantro for a pop of color and freshness. Pair it with steamed rice or noodles to complete the meal.

Presentation advice

To present the Sichuan-style Beef Bourguignon beautifully, arrange the beef cubes and green onions on top of the stew, allowing them to be visible. Drizzle a little extra sauce over the top and sprinkle with chopped cilantro for an appetizing appearance.