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Estofado

Serves 6 Entree dairy-free, meat

Estofado

Estofado, a cherished staple of Argentine Sundays, is a rich red-wine beef stew that fills homes with the comforting aroma of anticipation. As the clock nudges noon, families gather, drawn to the promise of tender meat, sweet carrots, and a savory sauce. It's a dish steeped in tradition, often prepared with care to crown a leisurely day of rest and reflection.

The flavors of Estofado are deep and heartening, with the beef surrendering to the embrace of wine and tomato, while bay leaves whisper their earthy notes. This stew is most at home when spooned generously over ñoquis, polenta, or a creamy puree, each bite a warm embrace on a plate.

Ingredients

  • 1 kg (2.2 lb)beef stew meat
  • 2onions, chopped
  • 3carrots, sliced
  • 2 tbsptomato paste
  • 250 ml (1 cup)red wine
  • 2bay leaves
  • 2 tbspoil
  • to tastesalt and pepper

Method

  1. Begin by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the 1 kg (2.2 lb) of beef stew meat in batches to avoid overcrowding. Brown the meat on all sides, ensuring a deep golden crust forms. This step develops flavor, so take your time. Once browned, remove the meat and set it aside.
  2. In the same pot, add the 2 chopped onions. Stir them in the beef drippings, scraping up any browned bits from the bottom of the pot. Cook until the onions are soft and translucent, which will take about 5 minutes. This process adds sweetness and depth to the stew.
  3. Return the browned beef to the pot with the onions. Add 2 tablespoons of tomato paste, stirring it in to coat the meat and onions. Pour in 250 ml (1 cup) of red wine, ensuring it deglazes the pot, lifting any remaining fond from the bottom. Add 2 bay leaves, and season with salt and pepper to taste. This combination will create a rich base for your stew.
  4. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour and 20 minutes. Check occasionally, and add a splash of water if the stew appears too dry. The slow cooking will tenderize the beef and meld the flavors.
  5. After the stew has simmered for about 50 minutes, add the 3 sliced carrots to the pot. Stir them in, ensuring they are submerged in the sauce. Continue to simmer for the remaining 30 minutes. The carrots should become tender but not mushy, contributing sweetness and texture to the dish.
  6. As the stew finishes cooking, the sauce should thicken and develop a glossy sheen. It should be thick enough to coat a ñoqui. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving. The stew is now ready to be enjoyed with ñoquis or mashed potatoes.