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.

Ingredients

• 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

Steps

• 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.