Best 3 Estofado Stew Recipes
Embark on a culinary journey to savor the delightful flavors of Estofado, a traditional beef stew that captivates taste buds with its rich, savory broth, tender meat, and an array of colorful vegetables. Originating in Spain, this hearty dish has found a warm embrace in many Latin American countries, each adding their unique touch to create a symphony of flavors. Our curated collection of Estofado recipes offers a diverse range of options, ensuring that every palate finds its perfect match. From the classic Spanish Estofado, bursting with the vibrant flavors of paprika, tomatoes, and bell peppers, to the robust Mexican Estofado de Res, featuring the warmth of chili peppers and the tangy zest of tomatillos. Indulge in the comfort of the Chilean Estofado, where succulent beef is braised in red wine and aromatic spices, or relish the unique blend of flavors in the Peruvian Estofado a la Criolla, featuring a delightful combination of beer, cumin, and aji panca. Each recipe promises a distinctive taste adventure, inviting you to embark on a culinary exploration of this beloved stew.
Let's cook with our recipes!
ESTOFADO DE RABO DE TORO (SPANISH OXTAIL STEW)
My Andalucian landlord passed me this recipe from the south of Spain, land of wine and olive oil and tauromaquia. Stewed for hours in red wine, this oxtail dish has the perfect balance of tanginess and meatiness.
Provided by Kohlrabi
Categories World Cuisine Recipes European Spanish
Time 4h51m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes.
- Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid.
- Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve.
Nutrition Facts : Calories 529.5 calories, Carbohydrate 20.5 g, Cholesterol 98.6 mg, Fat 25 g, Fiber 2.9 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 385.9 mg, Sugar 6.7 g
LAMB STEW/ESTOFADO DE CORDERO
Make and share this Lamb Stew/Estofado De Cordero recipe from Food.com.
Provided by costahome
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
- Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
- Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.
Nutrition Facts : Calories 590.4, Fat 39.7, SaturatedFat 15.5, Cholesterol 161.4, Sodium 681.6, Carbohydrate 9.1, Fiber 1.2, Sugar 3.9, Protein 42.4
ESTOFADO STEW
A hearty Spanish meal blended with a chili. Great comfort food! Can be done in either slow cooker or stove. Make sure meat is cooked if using slow cooker. Can be served on rice, bread, or just the stew.
Provided by DTiv
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.
- Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.
- Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 47.7 g, Cholesterol 47.7 mg, Fat 10.7 g, Fiber 1.9 g, Protein 16.5 g, SaturatedFat 3.6 g, Sodium 787.5 mg, Sugar 38.7 g
Tips:
- To make the tastiest estofado, use high-quality beef. Look for chuck roast, short ribs, or brisket.
- Brown the beef in batches to avoid overcrowding the pan and ensure even cooking.
- Use a variety of vegetables to add flavor and texture to the stew. Common vegetables include carrots, potatoes, onions, and peppers.
- Use a good quality red wine for the stew. A dry red wine, such as a Cabernet Sauvignon or Merlot, will add depth of flavor.
- Season the stew well with salt, pepper, and other spices. Common spices include cumin, paprika, oregano, and bay leaves.
- Simmer the stew for at least 1 hour, or until the beef is fall-apart tender.
- Serve the stew with rice, potatoes, or bread.
Conclusion:
Estofado is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make an estofado that will impress your family and friends.
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