Peruvian-style Beef Bourguignon

Ingredients

While the original French beef bourguignon is traditionally cooked with red wine, our Peruvian adaptation incorporates the bold flavors of pisco, a grape brandy widely used in Peruvian cuisine. Additionally, we infuse the stew with Peruvian spices such as aji panca and cumin, giving it a distinct Andean twist. 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 vegetable oil 4 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons aji panca paste 2 tablespoons aji panca paste
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 cup (240ml) pisco 1 cup (240ml) pisco
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium-high 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 chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Stir in the aji panca paste and ground cumin, cooking for an additional minute.
4. 4.
   Deglaze the pot with pisco, scraping the bottom to release any browned bits.
5. 5.
   Return the beef to the pot and add the beef broth. Bring to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the beef is tender.
6. 6.
   Add the sliced carrots, red bell pepper, frozen peas, and tomato paste to the pot. Stir well to combine. Cook for an additional 15 minutes, or until the vegetables are cooked to your liking.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like chuck for maximum tenderness.
• Aji panca paste — Adjust the amount according to your desired level of spiciness.
• Pisco — Use a good-quality pisco for the best flavor.
• Frozen peas — Rinse them under cold water before adding to the stew to prevent them from becoming mushy.
• Cilantro — Add fresh cilantro just before serving to enhance the flavors.

Tips & Tricks

• For an extra Peruvian touch, serve the beef bourguignon with a side of fluffy white rice.
• If you can't find aji panca paste, you can substitute it with a combination of paprika and cayenne pepper.
• To deepen the flavors, marinate the beef in pisco and spices overnight before cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve the stew with a crusty bread to soak up the delicious sauce.

Serving advice

Serve the Peruvian-style beef bourguignon hot in deep bowls. Garnish with fresh cilantro for a pop of color and serve with a side of fluffy white rice or crusty bread.

Presentation advice

To elevate the presentation, place a sprig of fresh cilantro on top of each serving. Serve the stew in colorful Peruvian pottery or rustic clay bowls for an authentic touch.