Beef Bourguignon Adapted to Brazilian Cuisine

Ingredients

While the original French Beef Bourguignon is traditionally cooked with Burgundy wine and served with potatoes or crusty bread, this adapted Brazilian version incorporates local ingredients and flavors. The Brazilian adaptation uses Brazilian red wine and adds a hint of smokiness with the addition of smoked paprika and Brazilian spices. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into cubes 1.5 kg (3.3 lbs) beef chuck, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 onions, sliced 2 onions, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470 ml) Brazilian red wine 2 cups (470 ml) Brazilian red wine
• 2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon Brazilian spice blend (such as pimenta-do-reino) 1 teaspoon Brazilian spice blend (such as pimenta-do-reino)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 50g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the minced garlic, sliced onions, carrots, bell peppers, and tomatoes. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste, Brazilian red wine, beef broth, bay leaves, smoked paprika, Brazilian spice blend, salt, and pepper. Bring the mixture to a boil.
4. 4.
   Return the browned beef cubes to the pot. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed. Serve the Brazilian Beef Stew garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck, for the best results. Trim any excess fat before cutting into cubes.
• Brazilian red wine — Opt for a full-bodied Brazilian red wine, such as Malbec or Cabernet Sauvignon, to enhance the flavors of the stew.
• Brazilian spice blend — If you can't find a ready-made Brazilian spice blend, you can make your own by combining equal parts of ground black pepper, paprika, garlic powder, and dried oregano.
• Smoked paprika — Use smoked paprika to add a smoky depth of flavor to the stew. If you don't have smoked paprika, regular paprika can be used as a substitute.
• Fresh parsley — The fresh parsley garnish adds a touch of freshness to the dish. Feel free to substitute with cilantro if desired.

Tips & Tricks

• For even more flavor, marinate the beef cubes in the Brazilian red wine for a few hours before cooking.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the Brazilian Beef Stew with traditional Brazilian side dishes like white rice, farofa (toasted cassava flour), and sautéed collard greens.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop and intensify.
• This stew tastes even better the next day, so consider making it in advance for a stress-free meal.

Serving advice

Serve the Brazilian Beef Stew hot, accompanied by white rice and a sprinkle of fresh parsley. The stew is even more delicious when enjoyed with a slice of crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, serve the Brazilian Beef Stew in individual bowls or on a large serving platter. Garnish with a sprig of fresh parsley and serve with a side of white rice.