Puerto Rican Beef Bourguignon

Ingredients

While the original French beef bourguignon is traditionally cooked with red wine, our Puerto Rican adaptation replaces it with a combination of sofrito (a flavorful blend of onions, peppers, garlic, and herbs) and a splash of rum. This infusion of Caribbean flavors adds a unique twist to the dish, giving it a vibrant and tropical flair. 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
• 1 green bell pepper, diced 1 green bell pepper, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons sofrito 2 tablespoons sofrito
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (150g) carrots, sliced 1 cup (150g) carrots, sliced
• 1 cup (150g) potatoes, diced 1 cup (150g) potatoes, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 40g
• Fiber: 4g
• 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 diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant.
3. 3.
   Stir in the sofrito and tomato paste, cooking for an additional 2 minutes.
4. 4.
   Return the beef to the pot and pour in the beef broth and rum. Add the bay leaves, dried oregano, ground cumin, paprika, salt, and pepper. Stir well to combine.
5. 5.
   Cover the pot and simmer over low heat for 1 hour, or until the beef is tender.
6. 6.
   Add the sliced carrots, diced potatoes, and green peas to the pot. Continue to simmer for an additional 30 minutes, or until the vegetables are cooked through.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Puerto Rican Beef Bourguignon hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — Choose a tender cut like chuck for the best results. Trim any excess fat before cubing.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together onions, peppers, garlic, cilantro, and culantro (if available) in a food processor.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in the sofrito and rum mixture for a few hours before cooking.
• Serve the Puerto Rican Beef Bourguignon with a side of white rice or crusty bread to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Puerto Rican Beef Bourguignon in deep bowls, allowing the aromatic sauce to mingle with the tender beef and vegetables. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation, you can serve the Puerto Rican Beef Bourguignon in individual cast-iron cocottes or clay pots. Sprinkle some additional fresh cilantro on top for an attractive finishing touch.