Beef bourguignon

'What better way to express your love but to serve this French classic preparation, beef bourguignon. It's rich flavours make it a luxurious main course dish, best served with a fresh salad and slices of crusty bread – preferably garlic-infused – to soak up all the juices.' Dominic Petzold is executive chef at Beef Bistro, Le Méridien Dubai Hotel and Conference Centre. This Valentine's week Friday asked some of Dubai’s top chefs to create dishes that will feature on their Valentine’s menu

Prep 0 h : 15 m
Cook 3 h : 0 m


  • 500g Wagyu beef brisket, cut into medium-size cubes

    200g carrots, cubed

    150g leeks, cubed

    100g celery, cubed

    100g onion, cubed

    30g garlic, chopped

    70g potato, cubed

    30g green pea

    100g fresh mushroom, chopped

    3 bay leaves

    2g rosemary

    30g tomato paste

    100ml red grape juice

    25ml black balsamic vinegar

    Chicken broth, as required

    15g salt

    5g black pepper powder


  • Preheat the oven to 180°C.

    Season beef with salt, pepper and olive oil in an oven-proof casserole.

    Sear all over in a big pot on medium heat, about 2- 3 mins.

    Remove the beef and sauté carrots, leeks, celery, onion, garlic, potatoes, green peas and mushrooms in the same pot with all the spices until all vegetables get caramelised.

    Add beef again in the pot, along with tomato paste and mix well.

    Add red grape juice and black balsamic vinegar, allow it to come to a simmer and reduce it to a thick consistency.

    Add chicken stock, enough to cover the meat.

    Cook in the oven for about 3 hours.