Thai-style Beef Bourguignon

Ingredients

While the original French Beef Bourguignon relies heavily on red wine and traditional French herbs, this Thai adaptation incorporates Thai ingredients and spices to create a unique fusion of flavors. The use of lemongrass, Thai basil, and Thai chilies adds a refreshing and spicy twist to the dish, giving it a distinct Thai flair. 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 chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 Thai chilies, sliced 2 Thai chilies, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 cinnamon stick 1 cinnamon stick
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 bunch Thai basil leaves, torn 1 bunch Thai basil leaves, torn
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 42g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the vegetable oil in a large oven-safe pot over medium-high heat.
3. 3.
   Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
4. 4.
   In the same pot, add the garlic, shallots, Thai chilies, lemongrass, and ginger. Sauté until fragrant.
5. 5.
   Stir in the Thai red curry paste and tomato paste, cooking for another minute.
6. 6.
   Return the beef to the pot and add the coconut milk, beef broth, fish sauce, palm sugar, cinnamon stick, and kaffir lime leaves. Season with salt and pepper.
7. 7.
   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
8. 8.
   Cook for 2.5 to 3 hours, or until the beef is tender and the flavors have melded together.
9. 9.
   Remove the pot from the oven and stir in the torn Thai basil leaves.
10. 10.
    Serve the Thai-style Beef Bourguignon hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Thai basil — Tear the Thai basil leaves just before adding them to the stew to preserve their freshness and aroma.
• Thai chilies — Adjust the amount of Thai chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra burst of flavor, marinate the beef chunks in a mixture of fish sauce, ginger, and garlic for 1-2 hours before cooking.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 15 minutes of cooking.
• Garnish the dish with fresh cilantro and a squeeze of lime juice for a vibrant finish.

Serving advice

Serve the Thai-style Beef Bourguignon hot with steamed jasmine rice or crusty bread. The fragrant and spicy stew pairs well with a side of pickled vegetables or a fresh cucumber salad.

Presentation advice

To elevate the presentation, transfer the stew to individual serving bowls and garnish with a sprig of Thai basil and a slice of lime. Serve with a side of steamed jasmine rice on a separate plate.