Estofado de Carne

Embrace the flavors of a classic Argentine beef stew, known as Estofado de Carne. This savory dish is perfect for a cozy dinner, pairing beautifully with pasta or gnocchi, and is sure to warm your soul and satisfy your taste buds.

Ingredients

🥩 400 Gr. Roast Beef, cut into chunks
🧅 1 Onion, chopped
🌶️ 1 Red Bell Pepper, chopped
🥕 1 Carrot, chopped
🧄 1 clove Garlic, whole
🫛 100 Gr. Peas
🍅 400 Gr. Crushed Peeled Tomatoes, canned
🍷 50 Ml. Red Wine
💧 50 Ml. Water
🫒 2 Tbsp Olive Oil
🧂 1 tsp Salt
⚫ 1/2 tsp Pepper
🌶️ 1 tsp Ground Chili
🌶️ 1 tsp Paprika
🌿 1 Bay Leaf

Instructions

1- Heat Olive Oil:

• Heat a pot or Dutch oven over medium heat.
• Add the olive oil.

2- Sauté Vegetables:

• Sauté the chopped onion, bell pepper, carrot, and whole garlic clove.
• Season with salt and pepper.
• Cook for 5-10 minutes until the vegetables are softened.

3- Brown Beef:

• Add the beef chunks to the pot.
• Stir occasionally and brown on all sides for approximately 5 minutes.

4- Add Spices:

• Incorporate the ground chili, paprika, and bay leaf.
• Stir well to integrate the spices.

5- Reduce Wine:

• Pour in the red wine.
• Let it reduce for a few minutes.

6- Combine Ingredients:

• Add the crushed peeled tomatoes and water.
• Stir to combine all ingredients.

7- Stew Mixture:

• Cover the pot with a lid.
• Allow the mixture to stew over very low heat for 1 hour and 30 minutes.

8- Add Peas:

• Introduce the peas into the stew.
• Cook for a few more minutes until they are tender.

9- Serve:

• Remove from heat.
• Serve the Estofado de Carne on its own, or atop a bed of pasta or potato gnocchi for a complete meal.

Prep Time: 15-20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 5-10 minutes
Servings: Information not provided
Equipment:

• Wooden Cutting Board
• Chef's Knife, dimpled blade design
• Non-stick Pot/Dutch Oven
• Wooden Spoon
• Blue-handled Vegetable Peeler
• Silver Metal Salt Container
• Wooden Pepper Grinder
• Small plate and spoon for spices
• Glass Pot Lid, with Metal Rim

Cooking Tips

• Roast beef is recommended for its flavor and tenderness post-stewing but you may substitute with other cuts if needed.
• Ensure the wine reduces before adding the tomatoes and water for a more robust flavor.

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Estofado de Carne

Posted by Waivio guest: @waivio_hivecooking