Adobo Beef Bourguignon

Adobo Beef Bourguignon

This recipe is a combination of two classic dishes - the French Beef Bourguignon and the Filipino Adobo. Beef Bourguignon is a beef stew braised in red wine and beef stock, typically supplemented by carrots, pearl onions, mushrooms, bacon and garlic. Adobo is a cooking process that involves meat cooked in vinegar, soy sauce, garlic, black peppercorns and bay leaves.

Ingredients

  • 3 lbs chuck steak cut into 1-inch cubes

  • 8 oz bacon, diced

  • 1 tbs whole peppercorns

  • 8 cloves garlic (crushed)

  • 2 red onions, sliced

  • 2 cups red wine

  • 1 cup soy sauce

  • 1 cup vinegar

  • 1 lb mushrooms

  • 4 tbs unsalted butter

  • 2 tbs honey

  • 8 oz carrots

  • 3 tbs flour

  • 1/2 cup water

  • 2 tbs olive oil

  • salt to taste


Directions

  1. Dry the beef cubes with paper towels and season with salt and pepper.  Lay it on a wire rack above a foil-lined tray and place in the fridge uncovered for at least 1 hour.

  2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes,  until the bacon is lightly browned. Remove the bacon and set aside.

  3. Add the crushed garlic to the heat and fry until golden brown. Remove and set aside

  4. Take the beef cubes out of the fridge. Raise the heat to High and sear the beef in the hot oil, making sure all sides are browned. Set aside

  5. Set the heat to medium and toss the carrots and onions in the pot and cook for about 10 minutes.

  6. Put the meat, bacon and garlic back in the pot. Add the wine, soy sauce, vinegar and peppercorns. Bring to a boil and then simmer for about 1.5 hours.

  7. Mix the flour and water in a small bowl and then add to the stew.

  8. Add the frozen onions and honey and 2 tbs of butter

  9. Saute the mushrooms in 2 tbsp of butter for 8 minutes and then add to the stew

  10. Simmer for 15 minutes

  11. Serve hot

Gene Carangal