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.
Adobo Beef Bourguignon
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:
Begin by drying the beef cubes with paper towels. Season them with salt and pepper. Place a wire rack above a foil-lined tray and lay the beef cubes on the rack. Leave them uncovered in the fridge for at least 1 hour. This step helps to dry the surface of the meat and enhance browning.
In a large Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook for about 10 minutes, or until the bacon is lightly browned. Use a slotted spoon to remove the bacon from the pot and set it aside.
Add the crushed garlic to the remaining oil in the pot and fry until golden brown. Once browned, remove the garlic from the pot and set it aside with the bacon.
Take the beef cubes out of the fridge and increase the heat to high. Sear the beef in the hot oil, ensuring that all sides of the cubes are browned. This step helps to develop a rich flavor. Once browned, set the beef aside.
Reduce the heat to medium and add the sliced carrots and diced onions to the pot. Cook them for about 10 minutes, or until they become slightly softened.
Return the bacon, garlic, and beef cubes to the pot. Add the red wine, soy sauce, vinegar, and whole peppercorns. Bring the mixture to a boil and then reduce the heat to a simmer. Cover the pot and let it simmer for approximately 1.5 hours. This slow cooking process allows the flavors to meld and the meat to become tender.
In a small bowl, mix the all-purpose flour and water to create a slurry. Add the slurry to the stew, stirring well to ensure it is fully incorporated. This will help to thicken the stew.
Stir in the frozen pearl onions, honey, and 2 tablespoons of butter. These ingredients will add sweetness and richness to the stew.
In a separate pan, sauté the sliced mushrooms in the remaining 2 tablespoons of butter for about 8 minutes, or until they become golden brown. Once cooked, add the mushrooms to the stew, stirring gently to combine.
Allow the stew to simmer for an additional 15 minutes to allow the flavors to further develop and the mushrooms to infuse their taste.
Serve the Adobo beef stew hot and enjoy its rich and comforting flavors.