We promised you the recipes to the mouth-watering dishes that were styled and photographed by Naila Fateen and featured in the article From the Upcoming Generation of Food Stylists.

And here’s the second of them:

Beef Bourguignon (recipe from The Hungry Nassauraus), serves four:

Ingredients:

• 1 kg braising steak cut into 4-5cm cubes
• 1 veal shank
• 150g of good quality streaky bacon
• 1 large chopped onion
• 2 garlic cloves chopped
• 1 1/2 tbsp of tomato paste
• 1 bottle of red wine
• 3 sprigs of thyme
• 2 bay leaves
• 1 sprig of rosemary
• 10-15 small onions
• 10-15 button mushrooms
• 1 carrot cut into large chunks
• 1 celery stick cut into large chunks

Directions:

• In a large dutch oven, over a medium-high heat, cook the bacon until its fat renders and crisps up, remove and reserve with a slotted spoon.
• Dredge the beef in some flour and brown very well on all sides. If needed add more olive oil to the pot as you brown the meat in batches.
• Remove the browned meat and reserve with the bacon.
• Brown the small onions and mushrooms for a few minutes and remove, reserving separately on the side.
• Add the chopped onions, garlic, carrots and celery and heat until they soften and turn translucent but don’t brown.
• Return the bacon and beef and add the herbs, tomato paste and pour in the wine. Scrape the bottom of the pot with a spoon to make sure all the tasty bits are incorporated. Make sure the wine is enough to make the meat and vegetables float (but doesn’t fully cover them), if not, add a bit more wine or water.
• Stir it all together and bring to a boil, season with salt and freshly ground pepper.
• Lower the heat to a nice simmer, cover the pot and leave to cook for at least an hour and a half, checking on it occasionaly.
• Remove the lid and remove the carrots and celery with a slotted spoon, add the mushrooms and baby onions and allow to cook covered for another 15-20 mins.
• Once the onions and mushrooms are cooked as well, remove the lid off the pot and allow the braise to reduce until the sauce thickens to a point where it coats the back of a spoon lightly, about another 20 minutes.
• Enjoy with a side of mashed potatoes, rice or even some bread.

Check out The Hungry Nassaurus for more yum recipes.

You can check out the pancakes recipe here.

Stay up-to-date with Fateen’s styled mouth-watering dishes by following her Behance page here.