The Bangladeshi Kitchen

Bengali Beef Cabernet

1.5 hours
Prep: 15 - 30 minutes | Cook: 1-1.5 hours | Servings: 4-6

I have started to experiment with different cooking styles and techniques. I love french food and Beef Bourguignon is one of my favorites. Wine never hurt any food so I decided to add a little left over cabernet and came up with this recipe. It turned out so well, that I have to share.


  • 2 tbsp cooking oil
  • 2 pounds beef, cubed to size 1/2 inch per side
  • 2 medium shallots, finely sliced (onions would do too)
  • 1 or 2 fresh chilies ( or your choice for heat)
  • 2 tsps of crushed garlic (or powder)
  • 2 tsps of crushed ginger (or powder)
  • 1 tbsp of cumin powder
  • 1 tbsp of coriander powder
  • 1/2 tsp turmeric
  • 2 tsp of salt
  • 1/2 tsp of black pepper
  • 1 cup of a red wine
  • 1/2 cup milk
  • 1 large carrot, cut into large chunks


  • Preheat the oven to around 200 degrees Celsius
  • Heat the oil in a cooking point over medium heat
  • When hot, add in the sliced shallots and stir fry until they are almost caramelized
  • Add in the cubed beef and stir fry until the beef starts to get browned.
  • Add in the ginger and garlic and stir fry for 2-3 minutes
  • Add in the turmeric, cumin and coriander and stir fry an additional 2-3 minutes
  • Pour in the wine, making sure you use the liquid to deglaze the bottom of the pot
  • Cook, stirring, occasionally for 4-5 minutes
  • Pour in the milk and cook another 4-5 minutes
  • Stir in the salt, pepper and carrot chunks
  • Cover the pot with a lid and bake covered in the oven for 1 to 1.5 hours. Preferably keep the lid sealed with foil but do check on it every 1/2 hour to make sure the liquid has not evaporated completely. Add 1/2 cup water if it looks too dry.

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