A Singaporean Mum

After watching Bon Appétit, Your Majesty, the kids were suddenly very intrigued by the food — and now they’re asking me to cook Boeuf Bourguignon Pasta. 😂

I’ve made this dish so many times before and they never liked it… but after this drama, they want to eat it. SERIOUSLY. So here we are — Boeuf Bourguignon Pasta, coming right up! 🍝🔥

Ingredients

To stew

500g beef brisket, sliced into 1–1.5 inch strips

1/2 onion, quartered

2 carrots, roughly cut into 1–2 cm pieces

5–6 whole garlic cloves

2 sprigs rosemary (traditional recipes use thyme)

All-purpose flour, for dusting

Olive oil, for frying

Red wine (I used Merlot, but traditional recipes use Bourgogne Pinot Noir)

For sauce

Olive oil, for cooking

5 cloves garlic, sliced thinly

200g guanciale (or streaky bacon), cubed

Red wine sauce from stewing

For serving

Pasta of your choice (I used fettuccine)

Salt (for boiling pasta)

Dried or fresh parsley, for garnish

Method

1. Prep

• Slice beef brisket into strips about 1–1.5 inches thick.

• Quarter the onion, roughly cut the carrots into 1–2 cm pieces, and peel the whole garlic cloves.

• Cube the guanciale and slice the garlic thinly for the sauce later.

2. Sear the beef brisket

• Lightly dust the beef strips with all-purpose flour.

• Heat olive oil in a pan or directly in the Instant Pot using Sauté mode.

• Sear the beef on high heat until browned on all sides.

3. Add aromatics

• Add the onion, whole garlic cloves, and carrots. Stir briefly.

• Deglaze with half a bottle of red wine.

• Scrape up browned bits for flavour.

4. Evaporate the alcohol

• Bring the mixture to a boil and let it boil for ~15 minutes for the alcohol content to evaporate.

• Add the rosemary sprigs.

5. Start stewing

• Seal the Instant Pot and pressure cook on High for 1 hour + NPR 30 mins.

6. Prepare the sauce

• In a separate pan or wok, heat a little olive oil.

• Pan-fry the guanciale until the fat renders out and edges turn golden.

• Add the sliced garlic and sauté until fragrant.

• Set aside.

After the stew is done:

• Remove the beef brisket and set aside.

• Discard the rosemary, onion, and whole garlic cloves.

• Pour the red wine stew sauce and the carrots into the pan with the guanciale and garlic.

• Stir to combine.

7. Boil the pasta

• In a separate pot, bring water to a boil and salt it generously.

• Cook pasta according to package instructions.

• Drain.

8. Mix

• Add the cooked pasta to the sauce.

• Toss well to coat every strand with the rich red wine sauce.

• Optional: Add cornstarch slurry to thicken sauce.

9. Serve

• Plate the pasta.

• Slice the beef brisket and lay it on top.

• Sprinkle with dried or fresh parsley.

• Serve hot and enjoy!