Alisa’s Spicy Beef Bourguinon was an experiment gone extremely right. Born from the desire to recreate a spicy seared beef tips recipe I had at a Mexican restaurant years ago. After finding a marinade I thought would do well and continually adding my own flare, the next thing I knew I was making my own beef bourguignon. And I’ve never made it before!
This dish took some time, but was worth the wait. Meat heaven! Hope you enjoy.
Marinade Ingredients
- 1-2 lbs Beef tips
- 1/2 c Olive oil (evo)
- 1/3 c Coconut Aminos or soy sauce
- 1/4 c Worcestershire Sauce
- 1/3 c Lemon juice
- 1 1/2 tbsp Garlic powder
- 3 tbsp Dried basil
- 1 tsp White pepper
- Optional: 1 1/2 tbsp dried parsley flakes
Pro tip: you may need to add a little extra liquid ingredients if you have 2 lbs of meat.
Marinade Tools
- Meat Tenderizer
Marinade directions
- Tenderize beef. (If not already bought in beef chunks, chop into chunks. Place in large ziplock bag and tenderize with handheld meat tenderizer.)
- Mix ingredients in a sealable container.
- Add tenderized beef and mix well. Be sure liquid covers all the meat.
- Refrigerate for 1-24 hrs. (I did it overnight.)
Spicy Bourguignon Ingredients
- 1-2 lbs Marinated beef
- 3-6 tbsp Olive oil
- 1/2 Onion, minced
- 1-2 Carrots, small dice
- 14-15 oz Bone broth or beef broth
- 4 Tomatoes, concasse (peeled and de seeded) then diced
- 3 Garlic gloves, minced
- 1-1 1/2 Jalapeños, deseeded and minced
- Small Sachet or Bouquet Garni
- 4 Thyme Sprigs, 1/4 bunch Parsley Stems, 2 Bay Leaves, generous pinch of whole Peppercorns – best contained in cheese cloth and cooking twine
- 4 Thyme Sprigs, 1/4 bunch Parsley Stems, 2 Bay leaves – wrapped in a whole leek leaf and tied with cooking twine
- S&P, to taste
Pro tip: Increase liquid ingredient amts as needed with closer to 2 lbs meat. (Evo and bone broth)
Spicy Bourguignon Directions
- Preheat oven to 300 degrees.
- Heat oil in Dutch oven on medium.
- Add pre-tenderized/marinated beef tips and some of the marinade in the Dutch oven. Brown meat on all sides, then remove and set aside. (Only brown 1 lb of beef at a time to avoid crowding) and turn the heat down.
- Optional if needed: Remove a little of the seasoning build up IF it’s excessive. Put by the meat, you may want to add a dollop back when the broth is added. (Leave some in the Dutch oven and only use this step if it’s too much to properly sauté the onions etc)
- Add a little more evo if needed then add onions and carrots and sauté until onions are translucent.
- Add garlic and jalapeños and stir frequently to not burn the garlic. Only about 1 min.
- Once garlic is aromatic, but not overcooked – Put the beef back in Dutch oven, then, add the tomatoes, sachet or bouquet garni, and bone broth (and dollop of roasted marinade roux if you set some aside.)
- Bring ingredients to a simmer then cover and place in oven. (Don’t boil, just a simmer)
- Check on meat every hour, stir and add more broth as needed to keep the meat covered. Cook for 3-5 hours.
The below pictured meal was braised in the oven for 3.5hrs and came out tasty delicious!
