Cuban-style Beef Bourguignon

Ingredients

While the French Beef Bourguignon traditionally uses red wine and bacon, the Cuban-style Beef Bourguignon replaces these ingredients with rum and chorizo. The addition of tropical spices like cumin and oregano adds a distinct Cuban flavor profile to the dish. The stew is also served with plantains and black beans, common staples in Cuban cuisine. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 chorizo sausage, sliced 1 chorizo sausage, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) rum 1 cup (240ml) rum
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) black beans, drained and rinsed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugars: 8g)
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat 2 tablespoons of 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 remaining 2 tablespoons of olive oil and sauté the onion, garlic, and bell peppers until softened.
3. 3.
   Add the chorizo slices and cook for an additional 2 minutes.
4. 4.
   Stir in the tomato paste, beef broth, rum, cumin, oregano, bay leaf, salt, and pepper. Return the beef to the pot and bring the mixture to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2 hours or until the beef is tender.
6. 6.
   In a separate pan, heat a tablespoon of olive oil and fry the plantain slices until golden brown. Remove from the pan and set aside.
7. 7.
   Serve the Cuban-style Beef Bourguignon hot, garnished with fresh cilantro. Accompany with the fried plantains and black beans.

Treat your ingredients with care...

• Beef — Choose a tender cut like chuck for the best results.
• Chorizo — Opt for a spicy or smoked variety to add depth of flavor to the stew.
• Plantains — Use ripe plantains with black spots on the skin for a sweeter taste.
• Black beans — If using canned beans, make sure to rinse them well to remove excess sodium.
• Rum — Use a dark or spiced rum to enhance the Cuban flavors in the dish.

Tips & Tricks

• For a richer flavor, marinate the beef in rum and spices overnight before cooking.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last 15 minutes of cooking.
• Serve the stew with a side of white rice to complete the Cuban meal experience.
• Adjust the spiciness by adding more or less cumin and chili flakes according to your taste.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further develop.

Serving advice

Serve the Havana Beef Stew in deep bowls, allowing the aromatic steam to entice your senses. Garnish each serving with fresh cilantro for a burst of freshness. Accompany the stew with a side of white rice, fried plantains, and black beans to create a traditional Cuban meal.

Presentation advice

To enhance the presentation, place a few slices of fried plantains on top of the stew. Sprinkle some chopped cilantro over the dish for a pop of color. Serve the stew with a side of black beans and white rice, arranged neatly on the plate.