Entree: French Polynesia – Northern Culinary Region – Boeuf Bourguignon Tahitien (Tahitian-style beef stew combining classic French braise with coconut milk and local aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or coconut oil, divided
- 1 large onion, sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 carrots, peeled and sliced (about 8 oz / 225 g)
- 2 stalks celery, sliced (about 4 oz / 110 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) canned coconut milk (full fat)
- 1 tbsp (15 ml) soy sauce or tamari
- 1 bay leaf
- 1 vanilla bean, split and seeds scraped, or 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) fresh lime juice (to finish)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Heat 2 tbsp (30 ml) oil in a heavy-bottomed Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3–4 minutes per side; transfer browned pieces to a plate.
2. Add the remaining 1 tbsp (15 ml) oil to the pot. Sauté the onion, carrots, and celery until softened and beginning to brown, 6–8 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes to develop flavor.
3. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes. Return the beef to the pot, add the beef stock, soy sauce, bay leaf, and the scraped vanilla bean and seeds (or vanilla extract). Bring to a gentle simmer.
4. Cover, reduce the heat to low, and simmer gently for 1½ to 2 hours until the beef is tender and the sauce has thickened. Stir occasionally and skim any excess fat.
5. Once the beef is tender, stir in the coconut milk and simmer uncovered 10–15 minutes to meld flavors and slightly thicken. Remove the bay leaf and the vanilla pod (if used).
6. Finish with 1 tbsp (15 ml) fresh lime juice and adjust seasoning with salt and pepper to taste. Garnish with chopped parsley and serve over steamed rice, taro, or with crusty bread.