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Beef Bourguignjang (Spicy Beef Stew)
  • SERVES:6 to 8
  • PREP: 40 minutes
  • TOTAL TIME: 3 hours, 15 minutes

The classic French beef stew, reimagined with an extra oomph of spice from gochujang, a Korean chile paste.

  • 3 pounds beef chuck, cut into 1 ½-inch cubes
  • 1 tablespoon kosher salt, plus more for seasoningfinely chopped
  • 4 tablespoons canola oil
  • 8 ounces thick-cut bacon, diced
  • 1 large onion, finely chopped
  • 2 pound carrots (about 4 medium or 6 small), peeled and cut into chunks
  • 8 whole peeled garlic cloves
  • ¼ cup gochujang (such as Chung Jung One)
  • ¼ cup tomato paste
  • 1 750 ml. bottle dry red wine (such as Pinot Noir)
  • 2 cups low-sodium beef stock
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 4 tablespoons butter
  • 1 pound frozen pearl onions, defrosted
  • 1 pound button mushrooms, preferably small (about ½ inch); halved or quartered if larger
  • 3 tablespoons flour, plus more as needed
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper, to taste

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