Estofado de Carne
Estofado de carne is one of the best-known and most beloved one-pot dishes in Spanish cuisine, especially popular during the colder months. This rich and hearty dish consists of slow-cooked beef, potatoes, and vegetables, made truly special by the addition of red wine and spices. The dish's origins are rooted in Spanish rural life, where the tradition of slow cooking was part of everyday life. Today, Estofado de carne is known throughout the world and is considered one of the symbols of Spanish gastronomy.
Ingredients for this recipe
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Preparation Steps
1
Cut the beef into medium-sized cubes. Season with salt and pepper, then set aside.
2
Peel and chop the vegetables (potatoes, carrots, onions) into medium-sized pieces. Mince the garlic.
3
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef until browned on all sides. Remove from the pot and set aside.
4
In the same pot, sauté the onions until translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
5
Add the seared beef, diced tomatoes, red wine, bay leaves, and Hungarian sweet paprika to the pot. Stir well to combine.
6
Pour in the water or broth, bring to a boil. Reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is tender.
7
When the beef is almost tender, add the potatoes and carrots. Cook for another 30 minutes, or until the vegetables are tender.
8
Taste and adjust seasoning with salt and pepper as needed. Serve hot with fresh bread or steamed rice.
