Sichuan‑Spiced Beef Bourguignon

Ingredients

• 300 g Beef chuck, cut into 1‑inch cubes
• 120 ml Red wine
• 120 ml Beef broth
• 1 tsp Sichuan peppercorns, toasted and ground
• 1 tbsp Soy sauce
• 1 Carrots, sliced
• 8 Pearl onions, peeled
• 2 Garlic cloves, minced
• 1 tbsp Olive oil
• 1 tsp Fresh thyme leaves(optional)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat olive oil in a heavy pot over medium‑high heat; add the beef cubes and sear until browned on all sides, about 5 minutes. Remove beef and set aside.

2. 2

   Add garlic, carrots, and pearl onions to the pot; sauté for 2 minutes until fragrant.

3. 3

   Stir in the toasted Sichuan peppercorns, then deglaze with the red wine, scraping up browned bits. Simmer 2 minutes.

4. 4

   Return the beef to the pot, pour in beef broth and soy sauce, season with salt, pepper, and optional thyme. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 30 minutes until the meat is tender.

5. 5

   Adjust seasoning if needed, then serve hot.