Estofado de Carne

Name: Estofado de Carne
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 8 serving
Ingredients: 4 pounds boneless beef chuck eye roast, , pulled apart at seams, trimmed, and cut into 1-½-inch pieces; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon Knorr beef bouillon; 3 tablespoons olive oil or vegetable oil; 4 tablespoons unsalted butter; 2 medium chopped yellow onions; 6 chopped roma tomatoes; 7 cloves minced garlic; 2 tablespoons balsamic vinegar; 2 tablespoons tomato paste; ¼ cup all-purpose flour; 2 cups dry red wine; 4 cups water; ½ teaspoon dried thyme; 1 bay leaf; 1-½ tablespoons light brown or granulated sugar; 1 pound carrots, peeled and cut into 1-inch chunks on a diagonal; 1-½ pounds Yukon gold potatoes, unpeeled and cut into 1-inch dice; ¼ cup fresh parsley, minced

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
Servings
8
Calories
507 kcal
Course
Main Course
Cuisine
International

Estofado de Carne

Deacon Moody

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This comforting Estofado de Carne has been a staple in our family for years, especially for my husband, who would gladly have it every day. 😊 It's a comforting, hearty, and flavorful dish made by simmering beef chunks with wine, seasonings, and vegetables.

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Ingredients

Servings

4 pounds boneless beef chuck eye roast, , pulled apart at seams, trimmed, and cut into 1-½-inch pieces 👉You can substitute it with other cuts of beef suitable for stewing, such as beef chuck roast, beef stew meat, round, or even leaner cuts like sirloin.
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon Knorr beef bouillon
3 tablespoons olive oil or vegetable oil
4 tablespoons unsalted butter
2 medium chopped yellow onions
6 chopped roma tomatoes Can be substituted with 1 (14.5-ounce) can diced tomatoes, including the juices, 1 (15-ounce) can of tomato sauce, crushed tomatoes, or omit it entirely.
7 cloves minced garlic
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
¼ cup all-purpose flour
2 cups dry red wine If you prefer not to use wine, you can omit it entirely and increase the amount of water for the liquid base.
4 cups water
½ teaspoon dried thyme
1 bay leaf
1-½ tablespoons light brown or granulated sugar
1 pound carrots, peeled and cut into 1-inch chunks on a diagonal
1-½ pounds Yukon gold potatoes, unpeeled and cut into 1-inch dice Any boiling potatoes can be used.
¼ cup fresh parsley, minced

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Instructions

Pat the beef dry with paper towels to remove excess moisture. Season the beef evenly with salt and pepper on all sides.
In a large Dutch oven or heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat until it's hot and shimmering. Working in batches to avoid overcrowding, add the seasoned beef to the pot. Use tongs to turn the beef pieces, allowing each side to brown for about 8 minutes.
Add an additional tablespoon of oil for each batch if needed. Ensure each piece develops a nice brown crust before turning with tongs. Transfer the browned beef to a large plate and set aside. Discard the oil and wipe out the pan.
In the same pot, melt the butter over medium-high heat. Add the tomatoes, onions, and garlic. Cook and stir with a wooden spoon, scraping any browned bits from the bottom of the pan until the vegetables are softened, about 10 to 15 minutes. Stir in the tomato paste and cook for an additional minute.
Add the browned beef along with any accumulated juices back into the pot. Scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook, stirring until the flour is dissolved, about 1 to 2 minutes.
Pour in the red wine and water. Add the beef bouillon, bay leaf, thyme, sugar, and vinegar. Stir well with a wooden spoon to loosen any browned bits from the bottom of the pot. Bring to a boil, then reduce to low and simmer covered for 1 hour, stirring halfway through cooking. Continue cooking uncovered until the beef is tender, about 1 hour, stirring halfway through cooking.
After 2 hours, add the carrots and potatoes to the pot and continue cooking uncovered until the beef and vegetables are fork tender and the broth has thickened for about 1 hour, stirring halfway through cooking.
Remove the bay leaf from the stew and discard it. Stir in the chopped Parsley. Taste the stew and adjust the seasoning with salt and pepper if necessary. Serve hot.

Equipments used:

Notes

How to Store & Re-Heat
When completely cool, cover tightly and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Make Ahead & Freeze
The Estofado de Carne can be made up to 3 days ahead. Cool, cover, and refrigerate as quickly as possible and within 2 hours of making. It can also be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over medium-low heat, adding a splash of water, stirring occasionally, until hot. Reheat only once.