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 GINGERED BOEUF BOURGUIGNON 

 

 

 

 

Years ago I entered a recipe contest through Fine Cooking Magazine where we were instructed to use certain ingredients to create our own recipe.  This is what I came up with and though I didn’t win, I did get a phone call from the judges asking for more clarification so that was pretty close to winning, right? 

 

My concept was to blend the best ingredients of French beef stew with the great Chinese stew ingredients:  wine, garlic, bacon, oyster sauce,  and of course ginger. The other flavor booster I work into this recipe is to layer the ingredients so that you have garlic and ginger cooking slowly and flavoring the broth.  But I also add these ingredients the last minute to enhance the ginger and garlic flavors.This is a recipe I go back to time and again.  My grown up son asked for the recipe and said it came out great.  Feel free to modify as you wish.  For instance, he used regular mushrooms rather than shiitake. If you don’t have the rosemary, don’t worry.  You can add a little thyme, a bay leaf some herbs de province or leave out the spices 

GINGERED BOEUF BOURGUIGNON Serves 5-6

 3 slices bacon

Olive oil as needed

2 lbs stew beef, cut in 2×2 inch pieces (a marbled, fatty cut works best for stew such as chuck.  And if you use organic meat it may take less time since organic meat tends to be less fatty)

Salt and pepper

1 ½ cups shallots, coarsely chopped (about ½ lb)

2 large cloves garlic, minced

1 Tbs. fresh ginger, finely minced

¼ cup flour

2 cups dry red wine (such as Shiraz or Merlot)

1 can chicken broth (10.5 oz)

¼ cup oyster sauce

2 Tbs. sugar

1 sprig fresh rosemary

½ lb. shiitake mushrooms, cleaned, stems removed and cut in slices.

2 (more) cloves garlic, finely minced

1 Tbs. (or more) fresh ginger, finely minced

1 tsp. sesame oil

3-4 green onions finely minced

 

1.  Heat a medium size heavy pot over medium heat and cook bacon until crispy.  Remove and set aside to drain on paper towel.  Chop into small pieces.

2. Season meat with salt and pepper.  Increase heat to high, add oil to bacon fat to coat bottom of pot and when oil shimmers add meat in three batches, browning each batch and setting aside. Add more oil if necessary to coat bottom of pan after each batch.

3. Turn the heat to medium and add shallots, browning while stirring for about 5 minutes.  Add ginger and garlic and cook, stirring for two more minutes or until aromatic.  Add flour and mix together while cooking for another 2 minutes.

4.  Add wine while stirring quickly to mix in the flour.  Add broth, oyster sauce, sugar, rosemary, and reserved bacon and beef. Stir well and heat to simmer.

5. Cook for 30 minutes and remove rosemary.  Continue to cook stew over low heat for 30- 60 minutes more hours stirring every 30 minutes and adding more water or stock if necessary.  Depending on the cut of meat and size of the chunks this may take more or less time.  Take a piece out and see if it is tender.

6.  While the stew is cooking, fry the mushrooms in two batches over medium heat in frying pan coated with oil for 3 minutes or until beginning to brown. Add the mushrooms to the stew for the last 30 minutes of cooking.

7. For best flavor refrigerate the stew overnight and reheat the next day, adjusting seasoning as desired. 

8.  15 minutes before serving add the two cloves of mashed garlic and 1 Tbs. of ginger to the simmering stew.

9. Just before serving, stir in the sesame oil and sprinkle with spring onions.

 Serve over mashed potatoes, with peas on the side.

 Preparation time is 30-45 minutes and cooking time is 2 hours.

 

 

 

 

 

 

 

 

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