Argentinian Beef stew (Estofado de carne)
In Argentina, this stew is served accompanied with pasta, such as spaghetti, ravioli, gnocchi, etc… The argentinian meat cut called Peceto is often used but really this recipe works best with tougher and fibrous beef cuts, because the typical slow cooking process of this stew tenderizes the meat. This recipe is simply amazing with ossobuco meat cuts with the bone marrow that will give a special touch to the sauce.
You can also use beef meatballs in this recipe; if you want to do this, the sauce will require less time to cook; about an hour, give or take.
You can also use beef meatballs in this recipe; if you want to do this, the sauce will require less time to cook; about an hour, give or take.
Ingredients
* Four thick veal shank slices (ossobucco), or 2 and 1/2 lb. of any tough beef cut
* One big onion
* Medium red bell pepper
* Four cloves of garlic
* A can of whole plum tomatoes
* A cup of white wine
* 3 cups vegetable broth
* Hot water
* Salt, pepper, oregano, bay leaf, red pepper and / or fresh herbs
* Olive oil
preparation:
1) Clean and chop the onion and the pepper into small cubes, peel and mince the garlic. Season the meat with salt and pepper, trim the excess fat.
2) In a heavy saucepan, heat three tablespoons olive oil and seal the meat on all sides, turning with tongs or kitchen with two forks. Take out and reserve on a plate.
3) Add a tablespoon of olive oil and saute the onion, pepper and garlic. Salt to taste and add pepper flakes, oregano, pepper and two bay leaves. When the onion is lightly browned add the meat and pour a glass of white wine. Stir with wooden spoon.
4) Put the tomatoes in, chopped. Add the vegetable broth and enough hot water to cover the meat halfway. Check seasoning and adjust salt and pepper.
5) Cover with tight fitting lid, reduce heat to low and simmer at least an hour and a half, stirring occasionally, also basting the top part with the broth from time to time.
When meat is cooked (it should easily come apart), cut into slices stew, if you used a whole cut of meat such as ossobucco, and serve this estofado argentino the proper argentinian way, with pasta.
* Four thick veal shank slices (ossobucco), or 2 and 1/2 lb. of any tough beef cut
* One big onion
* Medium red bell pepper
* Four cloves of garlic
* A can of whole plum tomatoes
* A cup of white wine
* 3 cups vegetable broth
* Hot water
* Salt, pepper, oregano, bay leaf, red pepper and / or fresh herbs
* Olive oil
preparation:
1) Clean and chop the onion and the pepper into small cubes, peel and mince the garlic. Season the meat with salt and pepper, trim the excess fat.
2) In a heavy saucepan, heat three tablespoons olive oil and seal the meat on all sides, turning with tongs or kitchen with two forks. Take out and reserve on a plate.
3) Add a tablespoon of olive oil and saute the onion, pepper and garlic. Salt to taste and add pepper flakes, oregano, pepper and two bay leaves. When the onion is lightly browned add the meat and pour a glass of white wine. Stir with wooden spoon.
4) Put the tomatoes in, chopped. Add the vegetable broth and enough hot water to cover the meat halfway. Check seasoning and adjust salt and pepper.
5) Cover with tight fitting lid, reduce heat to low and simmer at least an hour and a half, stirring occasionally, also basting the top part with the broth from time to time.
When meat is cooked (it should easily come apart), cut into slices stew, if you used a whole cut of meat such as ossobucco, and serve this estofado argentino the proper argentinian way, with pasta.