Spanish-style Beef Bourguignon

Ingredients

While the French Beef Bourguignon traditionally uses red wine, this Spanish adaptation incorporates Spanish red wine, such as Rioja, to infuse the dish with the distinct flavors of Spain. Additionally, the Spanish version includes a medley of aromatic spices like smoked paprika and saffron, giving it a unique and vibrant taste. 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
• 2 carrots, sliced 2 carrots, sliced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 1 cup (240ml) Spanish red wine (such as Rioja) 1 cup (240ml) Spanish red wine (such as Rioja)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2. 2.
   Season the beef cubes with salt and pepper, then brown them in batches until well-seared. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the remaining 2 tablespoons of olive oil and sauté the onion, garlic, carrots, and red bell peppers until softened.
4. 4.
   Return the beef to the pot and pour in the Spanish red wine. Allow it to simmer for a few minutes to reduce slightly.
5. 5.
   Stir in the beef broth, tomato paste, smoked paprika, saffron threads, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Season with additional salt and pepper, if needed. Remove the bay leaf before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like chuck for the best flavor and tenderness.
• Spanish red wine — Opt for a good-quality Spanish red wine, such as Rioja, to enhance the Spanish flavors in the dish.
• Saffron threads — To maximize the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the stew.

Tips & Tricks

• For an extra Spanish touch, serve the stew with crusty bread or over a bed of saffron-infused rice.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator for up to 3 days.

Serving advice

Serve the Spanish-style Beef Bourguignon hot in deep bowls, garnished with fresh parsley. Accompany it with crusty bread or saffron-infused rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of smoked paprika over the stew just before serving. The vibrant red color will add a pop of visual appeal.