Beef Bourguignon with a Taiwanese Twist

Ingredients

While the original French Beef Bourguignon is traditionally cooked with red wine and served with potatoes or crusty bread, this Taiwanese adaptation infuses the dish with local flavors. We replace the red wine with soy sauce and add Taiwanese spices to enhance the taste. Additionally, we serve it with steamed rice or noodles for an authentic Taiwanese touch. 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
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 onions, sliced 2 onions, sliced
• 2 carrots, sliced 2 carrots, sliced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 4 dried red chilies 4 dried red chilies
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 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, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the remaining 2 tablespoons of vegetable oil. Sauté the garlic, onions, carrots, and ginger until they are softened and fragrant.
3. 3.
   Return the beef to the pot and add the soy sauce, dark soy sauce, brown sugar, beef broth, star anise, cinnamon stick, dried red chilies, and five-spice powder. Season with salt and pepper.
4. 4.
   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.
5. 5.
   Remove the star anise, cinnamon stick, and dried red chilies from the pot. Adjust the seasoning if needed.
6. 6.
   Serve the Taiwanese-style Beef Bourguignon over steamed rice or noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — Choose a marbled cut like chuck for tender and flavorful results.
• Soy sauce — Opt for a high-quality soy sauce to enhance the dish's taste.
• Five-spice powder — Use a freshly ground blend for the best aroma and flavor.
• Cilantro — Add the fresh cilantro just before serving to preserve its vibrant color and aroma.

Tips & Tricks

• For a spicier version, increase the amount of dried red chilies.
• Allow the dish to simmer slowly for a more tender and flavorful result.
• Make a larger batch and freeze the leftovers for a quick and delicious meal later on.
• Serve with a side of pickled vegetables for a traditional Taiwanese accompaniment.
• Experiment with different cuts of beef to find your favorite texture and flavor.

Serving advice

Serve the Taiwanese-style Beef Bourguignon hot over steamed rice or noodles. The fragrant aroma will entice your guests, and the tender beef will melt in their mouths. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the dish in a deep bowl, allowing the rich sauce to surround the beef. Sprinkle some chopped cilantro on top for an appealing visual contrast. Serve with a side of steamed rice or noodles to complete the presentation.