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Chilean Estofado Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Beef
  • Method: Stove cooked
  • Cuisine: Chilean

Description

Chilean comfort food at it best. Simple and delicious.


Ingredients

Units
  • 1 onion, chopped in half moon
  • 2 carrots, peeled and sliced
  • 2 pounds of red potatoes, peeled and cut into sticks
  • 1 1/2 pounds of beef cubed (Chuck roast, top sirloin)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon cornstarch
  • 1 can (227 grams) of tomato sauce (8 oz.)
  • 1 cup boiling water
  • 1/2 red or white wine
  • oil, salt

Instructions

  1. In a heavy-bottomed pot, heat two tablespoons of oil over high heat. Add the chopped onion and cook while stirring for 5 minutes. Push the onion to one side.
    Ingredients for Chilean Estofado Beef Stew
  2. Place the cubed meat in the same pot and fry 3 minutes per side, until seared.
    Beef and onions for Estofado Browned meat
  3. Stir everything and add the salt, cumin, oregano, and paprika.
  4. Dissolve cornstarch in 1 tablespoon of cold water in a small cup.
  5. Add the potatoes, carrots, tomato sauce, dissolved cornstarch, and hot water to the pot. Stir and distribute well. Cover, reduce heat to medium-low, and cook covered for 30 minutes. Stir occasionally.
    Tomato sauce added to potatoes and carrots Cooking the Estofado
  6. Taste and adjust the salt. Serve hot.
    Chilean Estofado Beef Stew

Nutrition

  • Serving Size:
  • Calories: 302
  • Sugar: 5.5 g
  • Sodium: 115.3 mg
  • Fat: 6.8 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 31.3 g
  • Fiber: 4.4 g
  • Protein: 29.2 g