Turkish-style Beef Bourguignon

Ingredients

This Turkish-style beef bourguignon incorporates traditional Turkish spices and herbs, such as cumin, paprika, and mint, to give the dish a unique flavor profile. Additionally, the dish is served with crusty bread or over rice, which is a common way to enjoy stews in Turkish cuisine. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1 kg (2.2 lbs) beef chuck, cut into 2-inch cubes 1 kg (2.2 lbs) beef chuck, cut into 2-inch cubes
• 2 tbsp olive oil 2 tbsp olive oil
• 1 onion, chopped 1 onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tbsp tomato paste 2 tbsp tomato paste
• 2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 tbsp all-purpose flour 2 tbsp all-purpose flour
• 1 tsp cumin 1 tsp cumin
• 1 tsp paprika 1 tsp paprika
• 1 tsp dried mint 1 tsp dried mint
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1884 kJ
• Fat: 22g (8g saturated)
• Carbohydrates: 10g (4g sugars)
• Protein: 48g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 160°C (320°F).
2. 2.
   In a large Dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove beef from pot and set aside.
3. 3.
   Add onion and garlic to the pot and cook until softened, about 3 minutes.
4. 4.
   Stir in tomato paste and cook for 1 minute.
5. 5.
   Add beef broth, red wine, flour, cumin, paprika, mint, bay leaf, salt, and pepper. Stir to combine.
6. 6.
   Return beef to the pot and bring to a simmer.
7. 7.
   Cover the pot and transfer to the oven. Cook for 2-3 hours, or until beef is tender.
8. 8.
   Remove from oven and discard bay leaf. Serve hot, garnished with chopped parsley.

Treat your ingredients with care...

• Beef — Use a good quality beef chuck for this recipe, as it will become tender and flavorful after slow-cooking.
• Red wine — Choose a dry red wine, such as a Pinot Noir or Cabernet Sauvignon, for the best flavor.

Tips & Tricks

• For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 10 minutes of cooking.
• This dish tastes even better the next day, so consider making it ahead of time and reheating it before serving.
• Serve with crusty bread or over rice to soak up the delicious sauce.

Serving advice

Serve hot, garnished with chopped parsley.

Presentation advice

Serve in individual bowls or on a large platter, garnished with fresh herbs.