Beef Bourguignon with a Twist

Ingredients

While the French beef bourguignon traditionally uses Burgundy wine, our Argentinian-inspired version incorporates Malbec, a renowned red wine from Argentina. Additionally, we enhance the dish with the addition of chimichurri, a popular Argentinian sauce made with fresh herbs, garlic, and vinegar. These modifications infuse the dish with a unique South American flair. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) Malbec wine 1 cup (240ml) Malbec wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Chimichurri sauce, for serving Chimichurri sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the onion, garlic, carrots, celery, and red bell pepper until they begin to soften.
3. 3.
   Return the beef to the pot and pour in the Malbec wine. Allow it to simmer for a few minutes to reduce slightly.
4. 4.
   Add the beef broth, tomato paste, bay leaves, dried thyme, paprika, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the beef bourguignon simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the beef bourguignon hot, garnished with a drizzle of chimichurri sauce. Accompany it with your favorite side dishes.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like chuck for maximum tenderness.
• Malbec wine — Opt for a quality Malbec with rich fruity flavors to enhance the dish.
• Chimichurri sauce — Prepare the chimichurri in advance to allow the flavors to develop fully.

Tips & Tricks

• For an extra burst of flavor, marinate the beef in Malbec wine overnight before cooking.
• Serve the beef bourguignon with traditional Argentinian accompaniments like grilled vegetables or mashed potatoes.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the simmering dish until thickened.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Don't rush the cooking process; slow simmering allows the beef to become tender and the flavors to meld together beautifully.

Serving advice

Serve the Argentinian-inspired beef bourguignon in deep bowls, allowing the rich sauce to envelop the tender beef. Drizzle each serving with chimichurri sauce for a burst of freshness and vibrant color. Accompany the dish with crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish each serving of beef bourguignon with a sprig of fresh thyme or a sprinkle of chopped parsley for an elegant touch. Serve it on a rustic wooden platter to showcase the hearty nature of the dish. Pair it with a glass of Malbec wine to complete the Argentinian experience.