Slow-simmered, aromatic, and deeply comforting — Beef Bourguignon is one of France’s most treasured dishes. Traditionally braised in red wine with herbs and vegetables, this refined interpretation highlights the bold character of Black Kampot Pepper, generously crushed and layered throughout the cooking process.

Unlike ordinary peppercorns, Black Kampot pepper reveals warm eucalyptus, citrus blossom, and subtle sweetness when lightly toasted. Crushing the peppercorns with a mortar and pestle releases their essential oils, allowing their fragrance to bloom beautifully during the searing and braising stages.

Ingredients (Serves 4–6)

• 1 kg beef chuck or stewing beef, cut into large chunks
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3 garlic cloves (1 lightly crushed for searing, 2 minced)
• 1 large onion, chopped
• 2 carrots, sliced
• 2 tbsp tomato paste
• 2 cups (500 ml) dry red wine (Burgundy or Pinot Noir preferred)
• 1½–2 cups beef stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 200 g mushrooms, halved
• 12 pearl onions or small shallots, peeled
• 3 tsp Black Kampot Pepper, freshly crushed with mortar and pestle
• Sea salt to taste
• Fresh parsley for garnish

Instructions

Season the beef

Place the beef chunks in a bowl and toss with flour, sea salt, and a generous portion of freshly crushed Black Kampot Pepper (about 1½ teaspoons). Coat evenly so the seasoning adheres well to the meat.

Sear with aromatic pepper

Heat olive oil and butter in a large Dutch oven over medium-high heat. Add one lightly crushed garlic clove to perfume the oil.

Place the seasoned beef in the pot and sear until deeply browned on all sides. During this stage, add a small additional pinch of crushed Black Kampot Pepper directly into the pan so it toasts gently in the oil, releasing its rich aroma.

Work in batches if necessary to avoid overcrowding. Remove the beef and set aside.

Sauté the vegetables

In the same pot, add chopped onion and carrots. Cook for about 5 minutes until softened. Add the minced garlic and cook briefly until fragrant.

Add tomato paste

Stir in the tomato paste and cook for about 1 minute, allowing it to darken slightly. This step deepens the colour of the sauce and adds savoury richness.

Deglaze with wine

Pour in the red wine, scraping up the caramelized bits from the bottom of the pot. These browned bits carry deep flavour. Allow the wine to simmer briefly.

Add stock and herbs

Return the seared beef to the pot. Add beef stock, thyme, and bay leaf.

Slow braise

Bring the stew to a gentle simmer. Cover and cook on low heat for 2½–3 hours, until the beef becomes tender and the sauce rich and aromatic.

Add mushrooms and pearl onions

In a separate pan, sauté mushrooms and pearl onions with a little butter until lightly golden. Add them to the stew during the final 30 minutes of cooking.

Reduce the sauce

If the sauce is slightly thin, remove the lid during the final 10–15 minutes and allow it to reduce gently.

Finish with fresh Kampot pepper

Just before serving, add a final light sprinkle of freshly crushed Black Kampot Pepper to brighten the rich wine sauce.

Serving Suggestion

Serve hot with buttery mashed potatoes or rustic French bread. Garnish with chopped parsley and finish with another twist of Black Kampot Pepper for aromatic lift.

Like many braised dishes, Beef Bourguignon becomes even more delicious the next day, as the flavours deepen overnight.

Why Black Kampot Pepper?

Grown along Cambodia’s coastal mountains, Black Kampot Pepper develops extraordinary complexity from mineral-rich soil and ocean breezes.

When freshly crushed and gently toasted during the searing process, it releases layered aromas — eucalyptus, citrus peel, and warm spice — bringing refined depth to slow-braised dishes like Beef Bourguignon.

Written and curated by the TYKCOLLECTIVE Research & Culinary Studio