5-spice beef bourguignon
Serves: 6-8
![5-spice beef bourguignon](/uploads/media/720x770/04/14154-five-spice-beef-bourg.jpg?v=1-0)
Recipe photograph by Ant Duncan
5-spice beef bourguignon
All the comfort of the classic French stew but with a Chinese flavour twist. Meltingly tender beef in a rich red-wine sauce is flavoured with Chinese 5-spice, star anise and shiitake mushrooms for a hearty winter warmer. Let the casserole take centre stage on the table and serve with buttery mashed potatoes and steamed green beans
Serves: 6-8
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Nutritional information (per serving)
Calories
488Kcal
Fat
20gr
Saturates
7gr
Carbs
17gr
Sugars
9gr
Fibre
5gr
Protein
56gr
Salt
1.3gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1.5kg casserole beef steak
- about 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 celery sticks, cut into chunks
- 500g carrots, cut into chunks
- 3 garlic cloves, crushed
- 1½ tbsp Chinese 5-spice
- 3 tbsp plain flour
- 2 tbsp tomato purée
- 750ml full-bodied fruity red wine (such as shiraz)
- 3 star anise
- 1 beef stock cube
- 20g butter
- 1 x 300g pack chestnut mushrooms, halved or quartered if large
- 1 x 120g pack shiitake mushrooms
- 6 spring onions, finely sliced
Step by step
To store
The casserole keeps for 3-4 days in the fridge, or freezes well.
- Cut the beef steak into chunky 4cm pieces and season well. Heat 1½ tablespoons of oil in a large flameproof casserole and brown the beef in 3-4 batches, over a high heat, adding a little more oil as necessary. Set aside on a large plate.
- Add a further ½ tablespoon oil to the pan and cook the onion, celery and carrots over a medium- low heat for 5 minutes, until softened. Add the garlic and Chinese-5 spice and cook for a further 2 minutes, stirring. Preheat the oven to 170°C, fan 150°C, gas 3½.
- Return the beef to the casserole, along with the resting juices, and stir in the plain flour and tomato purée. Cook, stirring, for 2 minutes. Pour in the wine plus 150ml water and drop in the star anise. Bring the mixture up to a simmer then crumble in the stock cube and stir well.
- Cover with a lid and transfer to the oven for 2 hours, or until the beef is almost completely tender – cook for longer if necessary.
- Meanwhile, melt the butter in a large frying pan and cook the mushrooms over a fairly high heat, until golden brown. Set aside.
- After the casserole has been in the oven for 2 hours, stir in the mushrooms. Return to the oven for a further 20 minutes, then uncover for a final 20 minutes. The beef should be very tender and the sauce thickened. Leave to rest for 10 minutes.
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To serve, stir most of the spring onions through the casserole and scatter over the rest to garnish.Got a slow cooker?Brown the beef in a large frying pan, in batches, and add to your slow cooker pot. Fry the veg on a high heat for a few minutes until starting to brown then add the garlic and Chinese 5-spice. Mix in the flour and tomato purée and stir for 2 minutes, then add just 500ml red wine plus 100ml water (less liquid is required in a slow cooker), the star anise and crumbled stock cube. Bring to a simmer then pour over the beef in the pot. Cover and cook for 6-8 hours on low, or 4 hours on high, adding the mushrooms for the final hour (lid on).