
Chinese-French Fusion Beef Bourguignon
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- Serves 6
- Cooks in 200 mins (20m prep + 180m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
Chinese and French combination dish
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat oven to 325°F.
- 2.In a large Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- 3.Add beef to the pot and cook until browned on all sides. Remove with a slotted spoon and set aside.
- 4.Add carrots, onion, and garlic to the pot and cook until softened.
- 5.Add Chinese five spice and tomato paste and cook until fragrant.
- 6.Add red wine and beef broth and bring to a boil.
- 7.Return beef and bacon to the pot and add bay leaves.
- 8.Cover and transfer to the oven. Cook for 2-3 hours, or until beef is tender.
- 9.Serve over a bed of mashed potatoes.
lightbulb_outline Tips
- For an extra kick of spice, add a pinch of cayenne pepper to the sauce.
- This dish tastes even better the next day, so feel free to make it ahead of time and reheat before serving.