Beef Estofado Stew

Stew is one of the best meals you can make because it's so simple and delicious. There are many different ways to prepare and eat stews globally, and some have been around for centuries. The wonderful thing is you can add just about anything to a stew, add a meat, veggies, grains, spices and enjoy. Stews are the perfect comfort dish for the winter, but there is nothing stopping us from enjoying a delicious stew year-round.

Any stew in Spain is actually called Estofado, this can be made with any meat, seasonings and fresh vegetables. On a chilly winter day or evening, a hearty dinner like Estofado is a perfect choice since it will keep you warm and make you feel satisfied and comfortable. I recommend the using large carrots, this will prevent them from dissolving into the stew. Although the Spanish use saffron, I actually add a small amount of yellow food coloring to give it a genuine look. This is optional.

Ingredients:

• 3 tablespoons of olive oil

● 250 ml of beef stock, beef cubes with 2 cups of water works too

● 500 g stewing beef

● 1 medium chopped onion

● 2 minced garlic cloves

● 3 tomatoes, skinned and chopped

● 1 tablespoon of paprika

● 1 teaspoon of flour

● 1 handful of fresh or frozen peas

● 1 wineglass of white wine

● 250 g of peeled and cubed carrots

● 500 g of peeled and cubed potatoes

● 150 ml water

● Freshly ground black pepper, as per liking

● Salt

● A few drops of yellow food coloring or Pinch Saffron Optional

Directions:

1. In a frying saucepan, add half of the oil. Brow the seasoned meat by placing it in the heated oil and remove.

2. Warm the remaining oil in a small skillet, then add the garlic and onions. Fry for 3-4 minutes ( until fragrant). Then add the paprika and flour. Cook for another five minutes, and stir to not burn the mixture.

3. Add meat back into the pan with the onion mixture along with the stock, water, and white wine. Bring to a boil.

4. It'll take approximately one and a half hours to cook.

5. Add carrots, tomatoes, a pinch of saffron, or yellow food coloring and cook for approximately 25 minutes.

6. Then add peas, potatoes, and additional beef stock (as needed), and boil about 20 to 25 minutes, or until the potatoes and peas are tender.

7. Serve and enjoy!

Side Items With Estofado ?

This can be eaten as is, however I almost always accompany it with thick bread (essential in Spain) and a salad to balance the stew's richness. Some even eat it on top of rice.

Hopefully you and your loved ones enjoy this filling fall dish.

Happy eating :)