Main Dish Stew
French-Indonesian Beef Bourguignon (Sambal Kecap Bourguignon)
Original name: French-Indonesian Beef Bourguignon with Sambal and Kecap Manis
About this dish
This cross-cultural braise marries the deep, winey richness of a classic French bourguignon with the sweet heat of Indonesian sambal and kecap manis. The result is a deeply savory, slightly spicy stew that is perfect over steamed rice or egg noodles.
Ingredients
UK and US measurements are both included for every recipe.
beef chuck, cubed
protein1.5 kg
Imperial measurement: 3.3 lbs
salt
seasoning2 tsp
black pepper
spice1 tsp
vegetable oil
fat3 tbsp
shallots
vegetable300 g
Imperial measurement: 10 oz
garlic
vegetable4 cloves
ginger
spice20 g
Imperial measurement: 1 tbsp
sambal oelek
seasoning2 tbsp
kecap manis
seasoning3 tbsp
tomato paste
other2 tbsp
red wine
liquid500 ml
Imperial measurement: 2 cups
beef stock
liquid250 ml
Imperial measurement: 1 cup
bay leaves
herb2
thyme
herb3 sprigs
mushrooms
vegetable250 g
Imperial measurement: 9 oz
cornstarch slurry
other1 tbsp
cilantro
herba handful
fried shallots
other2 tbsp
Method
Season and brown the beef
15 minutesSeason the beef cubes with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5 minutes per batch. Transfer to a plate.
Sauté aromatics
5 minutesReduce heat to medium. Add shallots to the pot and cook, stirring occasionally, until golden, about 4 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
Bloom the spices
2 minutesStir in sambal oelek, kecap manis, and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and becomes aromatic.
Deglaze with wine
5 minutesPour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the wine reduce by half, about 5 minutes.
Braise the beef
2 hoursReturn the beef and any accumulated juices to the pot. Add the beef stock, bay leaves, and thyme sprigs. Bring to a gentle simmer. Cover and cook on low heat for 2 hours, stirring occasionally, until the beef is fork-tender.
Add mushrooms
20 minutesAdd the mushrooms to the pot. Continue to cook, uncovered, for 20 minutes, until the sauce has thickened slightly and the mushrooms are tender.
Adjust seasoning and thicken (optional)
2 minutesTaste and adjust seasoning with salt and pepper. If a thicker sauce is desired, stir in the cornstarch slurry and simmer for 2 minutes.
Serve
2 minutesDiscard bay leaves and thyme sprigs. Ladle the stew over steamed rice or noodles. Garnish with fresh cilantro and fried shallots.
Equipment
- Large Dutch oven or heavy pot with lid
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoons and cups
Nutrition facts
Tips
- For the most tender beef, use a well-marbled cut like chuck or brisket and don't rush the browning—deep color means deeper flavor., Sambal oelek varies in heat, adjust to your tolerance.
- You can.
- You can substitute with another chili paste like sriracha or gochujang for a different twist.
- If you don't have kecap manis, mix 2 tbsp dark soy sauce with 1 tbsp brown sugar as a quick substitute.
- This stew tastes even better the next day.
- Store.
- Store it in the fridge overnight and reheat gently before serving.
Serving suggestions
- Serve over steamed jasmine rice, egg noodles, or with crusty bread to soak up the sauce. A side of quick-pickled cucumbers balances the richness.
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Recipe by
Julien Garnier
Specialises in French cuisineJulien is a saucier who reduces wine stocks for hours. He is patient to a fault.
Describe yourself in three words: Calm, slow-moving, smells of shallots.