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Estofado

Taste.of.Spain's picture
Ingredients
  Lean stewing beef 2 Pound, cut in 2" cubes
  Onion 1 Medium, cut in-large slices
  Garlic 2 Clove (10 gm), unpeeled
  Ripe tomato 1 Large, unpeeled
  Olive oil 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Cognac 2 Tablespoon
  Flour 1 1⁄4 Tablespoon
  Boiling water 1 Cup (16 tbs)
  Paprika 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Thyme sprig/1/2 tsp dried thyme 1
  Cinnamon 1 Pinch
  Salt To Taste
Directions

Heat 3 TB olive oil over high heat in a heavy metal casserole.
When oil is on verge of smoking, brown meat rapidly, 1 pound at a time.
When browned, remove it to a bowl.
(If you do not have a metal casserole,-brown the meat in a frying pan; then continue, using earthenware casserole.) Add olive oil if needed and allow it to heat before frying the onion and garlic until brown.
Add tomato cut in eighths; fry until juice has evaporated.
Add cognac and wine; continue cooking over high flame until liquid evaporates.
Reduce flame, add salt, paprika, cinnamon, thyme, bay leaf, and flour.
Stir vigorously until flour is browned.
Put meat back in casserole.
Add a cup of boiling water, mix, cover, and simmer for 2 hours or until meat is tender.
If the sauce becomes too dry during cooking, add boiling water in small amounts.
If the sauce is too thin when the meat is done, remove meat and boil sauce uncovered until thick enough.
The consistency of the sauce will vary with the amount of juice released by the meat.
Before serving, place meat in a dish and strain sauce over it note: Estofado is a convenient dish for the hostess-cook because it is particularly delicious if prepared several hours in advance and reheated just before being brought to the table.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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