ESTOFADO DE CARNE // URUGUAYAN BEEF STEW

If you're looking for a delicious new dish that is quick, healthy and simple to make this is it!

Yesterday, as I started to pull things out of the fridge to prepare dinner my mom quickly pulled me aside and pushed a recipe she had scratched down on a scrap of paper into my hands and looked at me with anticipation.

I read through the recipe, "Estofado de Carne", I'd never seen it before, never heard of it. She proceeded to explain that when my mother-in-law was her during her first visit she had prepared this for dinner for my family while I was out of town. My mom had already bought all the ingredients and wanted me to help her prepare the meal as a surprise for my husband.

Latin American "estofado" is defined as a culinary procedure by which raw foods are slowly cooked on low heat in a closed container to help keep juices and flavors from evaporating. This specific "estofado" contains a mixture of chopped fresh vegetables, chopped steak, potatoes, broth and minimal seasoning. It can be eaten plain as a stew but is normally poured over rice or pasta.

Preparing vegetables

Estofado de Carne

URUGUAYAN BEEF STEW

by Whitney Piñeiro

total time: 30 minutes

yield: 6 servings

Cream based Uruguayan pasta sauce with cubed ham, Parmesan, and mushrooms - this is a wonderful pasta sauce recipe that everyone will love. Perfect over ravioli, tortellini or any kind of pasta.

Ingredients

rice

2 Tbsp Olive Oil

2 c. White Rice

2 tsp Salt

2 Garlic Cloves, minced

4 c. Water or Broth

estofado (stew)

3 Tbps Olive Oil

1/2 Green Pepper, cubed

1/2 Red Pepper, cubed

1 Medium Onion, finely cubed

3 Garlic Cloves, minced

1 tsp Salt

24 oz Steak, chopped chopped

2 Large Potatoes, chopped

2 Carrots, chopped

1 tsp Oregano

1 can Tomato Sauce

1 c. Beef Broth

Estofado de Carne in the skillet

Directions

rice

1. In a large pot over medium-high heat pour in olive oil and rice. Stir often until the rice turns white.

2. Add water or broth, salt and garlic. Bring to a boil.

3. Once boiling, cover and turn stove top to low. Simmer 15-20 minutes or until the rice is cooked. Do not stir during this step.

estofado (stew)

1. Prepare vegetables by chopping the green pepper, red pepper, onion, and garlic and placing it in a medium boil. Salt and set aside. Do the same with the steak, potatoes, carrots and oregano in a separate, large bowl.

2. In a large skillet over medium-high heat olive oil. Pour the first bowl of vegetables into the oil and cook for 5-7 minutes stirring often.

3. The add the second bowl of meat and vegetables and mix together. Stir often for another 5-7 minutes.

4. Stir in the tomato sauce and beef broth. Reduce heat to low, cover and simmer for an 12 minutes or until the potatoes are fully cooked.