Estofado de Carne
User Reviews
5
-
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
Description
Estofado de Carne involves searing seasoned beef pieces to develop a brown crust, then cooking them in a Dutch oven with vegetables like onions, garlic, tomatoes, carrots, and potatoes. Red wine and balsamic vinegar create a deep, savory sauce enriched with tomato paste and herbs such as thyme and bay leaf. The stew simmers over low heat until the beef is fork-tender and the flavors meld.
The combination of beef chuck eye roast and vegetables creates a filling meal with a balance of tender meat and softened root vegetables. The use of flour helps thicken the sauce, giving the stew a satisfying body. Optional substitutions of beef cuts and tomato products let cooks adjust ingredients based on availability.
This dish can be served as a standalone hearty meal, often accompanied by steamed rice or crusty bread to soak up the sauce. It is well suited for colder weather or when a slow-cooked dish is desired.
Store leftovers tightly covered in the refrigerator for up to three days, or freeze in airtight containers for up to three months. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce. Reheating once is recommended for best quality.
Ingredients
- 4 pounds beef chuck eye roast 👉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, boneless, pulled apart at seams, trimmed, cut into 1-½-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
- 1 tablespoon Knorr beef bouillon
- 3 tablespoons olive oil or vegetable oil
- 4 tablespoons butter unsalted
- 2 medium onion yellow, chopped
- 6 Roma tomato 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, chopped
- 7 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups red wine If you prefer not to use wine, you can omit it entirely and increase the amount of water for the liquid base, dry
- 4 cups water
- ½ teaspoon thyme dried
- 1 bay leaf
- 1-½ tablespoons light brown sugar or granulated sugar
- 1 pound carrot peeled and cut into 1-inch chunks on a diagonal
- 1-½ pounds Yukon Gold potato Any boiling potatoes can be used, unpeeled and cut into 1-inch dice
- ¼ cup parsley fresh, minced
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.
Notes
- Cool the stew completely before refrigerating; keep covered tightly for up to three days.
- Freeze portions in airtight containers for up to three months; thaw overnight in the refrigerator.
- Reheat gently on the stovetop with occasional stirring, adding water if the sauce thickens too much.
- Make the stew up to three days ahead to allow flavors to deepen before serving.
User Reviews
Overall Rating
5
You'll Also Love
