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Chinese-French Fusion Beef Bourguignon

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  • Serves 6
  • Cooks in 200 mins (20m prep + 180m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Chinese and French combination dish

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat oven to 325°F.
  2. 2.In a large Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
  3. 3.Add beef to the pot and cook until browned on all sides. Remove with a slotted spoon and set aside.
  4. 4.Add carrots, onion, and garlic to the pot and cook until softened.
  5. 5.Add Chinese five spice and tomato paste and cook until fragrant.
  6. 6.Add red wine and beef broth and bring to a boil.
  7. 7.Return beef and bacon to the pot and add bay leaves.
  8. 8.Cover and transfer to the oven. Cook for 2-3 hours, or until beef is tender.
  9. 9.Serve over a bed of mashed potatoes.

lightbulb_outline Tips

  • chevron_rightFor an extra kick of spice, add a pinch of cayenne pepper to the sauce.
  • chevron_rightThis dish tastes even better the next day, so feel free to make it ahead of time and reheat before serving.