Estofado de res features chunks of beef cooked in a rich and flavourful sauce. It’s often enhanced with a blend of aromatic spices, vegetables like carrots and potatoes, and a touch of chicha or beer for depth. A satisfying dish perfect for cooler weather or any occasion that calls for a taste of home-cooked goodness.
Ingredients:
- 1 Kg of beef cut in big chunks (you could use pork instead)
- 1 medium size onion cut in small dice
- 1 medium size onion cut in thick slices
- 3 medium carrots cut in round thick slices
- 6 medium size potatoes in halves
- 6 cloves of garlic or 1.5 tablespoons of garlic paste
- 2 tablespoons of ají panca paste
- 1 tablespoon of ground cumin
- 500 ml or 2 cups of chicha de jora or chicha de guiñapo (it could be replaced with dark lager beer)
- 2 cups of beef broth
- 1 bay leaf
- 6 allspice berries
- 3 sprigs of yerba buena (mint)
- 1 tbsp of dried oregano
- 4 tablespoons of olive oil
- Salt and black pepper
Preparation:
Season the meat with salt and pepper. In a large pot, heat the oil over medium-high and brown the meat. Remove the meat and reduce the temperature to medium, add to the pot the garlic, diced onions, ají panca, cumin and a pinch of salt, and cook for 2 to 3 minutes stirring frequently until the onion is cooked (add more oil if needed). Put back the meat in the pot and add the chicha or beer and let it cook for 5 minutes. Add the potatoes, carrots, bay leaf and all other spices (yerba buena or mint, oregano, allspice and black pepper) and add enough beef broth to slightly cover the potatoes. Cover the pot and let it cook for approximately 20 minutes until potatoes are almost cooked. Add salt if needed. Finally, add the onion in thick slices and let it cook for 5 to 10 minutes until the potatoes are cooked.
Served with arroz graneado (white rice) and enjoy.
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