Mexican Beef Bourguignon

Ingredients

While the original French dish uses red wine and thyme, we've swapped those out for tequila and cumin to give it a Mexican flair. We've also added in some diced tomatoes and jalapeños for a bit of heat and acidity. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 lbs (900g) beef chuck, cut into 1-inch cubes 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 2 tbsp (30ml) vegetable oil 2 tbsp (30ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 jalapeños, seeded and chopped 2 jalapeños, seeded and chopped
• 2 tbsp (30ml) tomato paste 2 tbsp (30ml) tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1/2 cup (120ml) tequila 1/2 cup (120ml) tequila
• 1 tbsp (15ml) cumin 1 tbsp (15ml) cumin
• 1 tsp (5ml) smoked paprika 1 tsp (5ml) smoked paprika
• 1 tsp (5ml) salt 1 tsp (5ml) salt
• 1/2 tsp (2.5ml) black pepper 1/2 tsp (2.5ml) black pepper
• 1 can (14.5oz/411g) diced tomatoes, drained 1 can (14.5oz/411g) diced tomatoes, drained
• 1/4 cup (60ml) chopped fresh cilantro 1/4 cup (60ml) chopped fresh cilantro

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 8g (3g sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 325F (160C).
2. 2.
   In a large Dutch oven, heat the oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. 3.
   Add the onion, garlic, and jalapeños and cook until softened, about 5 minutes.
4. 4.
   Stir in the tomato paste, beef broth, tequila, cumin, smoked paprika, salt, and black pepper. Bring to a simmer.
5. 5.
   Add the diced tomatoes and cilantro. Cover and transfer to the oven.
6. 6.
   Bake for 2-3 hours, or until the beef is tender.
7. 7.
   Serve hot with rice or tortillas.

Treat your ingredients with care...

• Tequila — Use a good quality tequila for the best flavor.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.

Tips & Tricks

• For a deeper flavor, marinate the beef in the tequila and spices for a few hours before cooking.
• If you don't have a Dutch oven, you can use a large oven-safe pot with a lid.
• Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Serving advice

Garnish with additional cilantro and serve with rice or tortillas.

Presentation advice

Serve in individual bowls or on a large platter for family-style dining.