Latin American Beef Bourguignon

Ingredients

While the French version of Beef Bourguignon traditionally uses red wine and classic French herbs, this Latin American adaptation incorporates Latin American spices such as cumin, paprika, and oregano. Additionally, instead of using bacon, we will be using chorizo to add a smoky and spicy kick to the dish. The Latin American Beef Bourguignon also includes ingredients commonly found in Latin American cuisine, such as bell peppers and cilantro, to enhance the flavors. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 chorizo sausage, sliced 1 chorizo sausage, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, and sliced chorizo sausage. Sauté until the onion becomes translucent and the chorizo releases its oils.
3. 3.
   Add the sliced bell peppers and diced tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the browned beef stew meat to the pot. Pour in the beef broth and red wine. Stir in the tomato paste, cumin, paprika, dried oregano, salt, and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Latin American Beef Bourguignon hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chorizo — Choose a spicy or mild chorizo based on your preference. If you can't find chorizo, you can substitute it with smoked paprika for a similar smoky flavor.
• Bell peppers — Use a mix of different colored bell peppers for a visually appealing dish.
• Fresh cilantro — Add the cilantro just before serving to preserve its fresh flavor.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno pepper to the pot.
• Serve the Latin American Beef Bourguignon with warm tortillas or rice to soak up the flavorful sauce.
• Make a double batch and freeze the leftovers for a quick and delicious meal on a busy day.
• Experiment with different cuts of beef, such as chuck roast or short ribs, for variations in texture and flavor.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the simmering stew until thickened.

Serving advice

Serve the Latin American Beef Bourguignon as a main course, accompanied by warm tortillas or rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Latin American Beef Bourguignon in a deep serving dish, allowing the rich sauce and tender beef to take center stage. Sprinkle some chopped fresh cilantro on top for an attractive finishing touch.