Gochujang Beef Bourguignon

Ingredients

• 500 g beef chuck, cut into 1-inch cubes
• 2 tbsp gochujang
• 200 g cremini mushrooms, halved
• 150 g pearl onions or shallots, peeled and quartered
• 2 medium carrots, cut into chunks
• 3 cloves garlic, minced
• 250 ml red wine
• 300 ml beef broth
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 4 sprigs fresh thyme
• 1 leaf bay leaf
• to taste black pepper(optional)

Instructions

1. 1

   Pat beef dry and season with black pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the beef on all sides, about 6-8 minutes. Remove and set aside.

2. 2

   In the same pot, melt 1 tbsp butter and sauté mushrooms, onions, and carrots for 5 minutes. Add garlic and cook 1 minute more.

3. 3

   Stir in flour, tomato paste, and gochujang; cook 2 minutes to coat the vegetables and deepen the paste's flavor.

4. 4

   Deglaze with red wine, scraping up browned bits, then add beef broth, soy sauce, thyme, and bay leaf. Return beef to the pot and bring to a simmer.

5. 5

   Cover and braise over low heat (or in a 300°F/150°C oven) for 80-90 minutes, until beef is fork-tender.

6. 6

   Stir in remaining butter to gloss the sauce, adjust seasoning, remove bay leaf and thyme, and serve hot over mashed potatoes or crusty bread.