1934. Halal Beef Bourguignon

I was serious about stew season. Boeuf Bourguignon is a famous French stew, traditionally cooked in red wine. This halalified version uses fresh pomegranate juice and a splash of vinegar to mimic the flavor profile. It can be stewed for three hours in a dutch oven, or stove top for about two hours. Either way, make sure you get a good sear on the meat.

Ingredients:

100g lamb fat, chopped

1.5kg boneless beef chunks

2 carrot, sliced thick

1 large white onion, diced

6 cloves garlic, minced

salt and pepper

2 Tbsp flour

1 cup pearl onions, peeled

3 cups pomegranate juice

¼ cup apple vinegar

3 cups chicken stock

2 Tbsp tomato paste

1 bouillon cube crushed

1/2 tsp thyme finely chopped

2 Tbsp fresh parsley finely chopped, divided

2 bay leaves

500g mushrooms fresh, quartered

2 Tbsp butter

Method:

In a large dutch oven or heavy based pot, sauté the lamb fat over medium heat, until crisp and rendered. 

Pat dry beef with paper towel; sear in batches in the hot fat until browned on all sides. Remove to a side dish.

In the same pot, sauté the carrots and diced onions until softened, , then add 4 cloves minced garlic and cook for 1 minute. Return the beef back into the pot; season with salt and pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, pomegranate juice, vinegar, and enough stock so that the meat is barely covered. Then add the tomato paste, boullion cube and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally, until the meat is falling apart. Alternatively, cover and bake for 3 hours in a preheated 350F oven.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.

Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

Garnish with parsley and serve with mashed potatoes, rice or noodles.

صحة و عافية