Beef Estofado Recipes

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BEEF STIFADO IN THE SLOW COOKER



Beef Stifado in the Slow Cooker image

Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h25m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil, divided
2 pounds cubed beef stew meat
1 large onion, roughly chopped
2 cloves garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground nutmeg
1 cinnamon stick
2 bay leaves
1 sprig fresh rosemary
salt and freshly ground black pepper to taste
1 cup red wine
2 tablespoons vinegar
2 tablespoons ketchup, or more to taste
1 pound baby shallots, peeled

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine.
  • Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup.
  • Cook on Low until beef is tender, 6 to 8 hours.
  • Meanwhile, heat remaining olive oil in a skillet and cook shallots until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
  • Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 20.6 g, Cholesterol 79.8 mg, Fat 15.7 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 4.4 g, Sodium 261.2 mg, Sugar 6.7 g

ESTOFADO STEW



Estofado Stew image

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

1 tablespoon olive oil, or to taste
1 teaspoon minced garlic
1 cup cooking sherry
⅓ cup bacon bits
2 (10.75 ounce) cans tomato puree
1 cup chicken stock
4 sweet peppers, diced, or to taste
1 pound ground beef
1 ½ teaspoons chili powder, or to taste
1 dash Montreal steak seasoning, or to taste
1 cup honey
1 cup pickled jalapeno pepper juice
¼ teaspoon chopped cilantro leaves
¼ teaspoon cayenne pepper
¼ teaspoon dried basil
1 dash paprika
3 boneless chicken breasts, cubed

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

BEEF ESTOFADO



Beef estofado image

Enjoy this slow-cooked Peruvian beef stew from chef Robert Ortiz, packed with herbs and spices and topped with tomatoes, broad and cannellini beans

Provided by Robert Ortiz

Categories     Dinner

Time 3h20m

Number Of Ingredients 19

850g beef chuck steak, cut into 2cm chunks
120g sun-dried chilli paste (ají panca)
2 tbsp vegetable oil
3 red onions finely chopped
6 garlic cloves, crushed
2 x 500ml cans of dark beer such as brown ale (or use beef stock)
3 bay leaves
1 bunch of coriander, chopped
1 bunch of parsley, chopped
2 tsp each fennel seeds, coriander seeds and cumin seeds, toasted in a dry frying pan
2 tsp pink peppercorns
2 tsp dried muña mint (or use regular dried mint)
1.7 litres beef stock
6 medium-large Maris Piper or King Edward potatoes, quartered
60g ají amarillo paste
200g cherry tomatoes
120g canned cannellini beans, warmed through
120g broad beans, cooked and peeled
handful of mixed chopped herbs (mint, coriander and parsley)

Steps:

  • Season the beef and mix with the chilli paste. Heat 1 tbsp oil in an ovenproof pan and fry the beef over a medium-high heat until evenly browned on all sides. You'll need to do this in batches and the pan should be hot enough to ensure the beef does not boil. Remove the beef to a bowl and heat the oven to 160C/140C fan/gas 3.
  • Turn the heat down to medium, add another 1 tbsp oil and cook the onions and garlic for about 8-10 mins until caramelised. Pour in the beer and scrape up any browned bits using a wooden spoon. Return the beef to the pan and stir well. Add the bay leaves, chopped herbs, spices and dried mint, and slowly cook until the liquid has evaporated. Pour in the stock and bring to a simmer. Cover with a lid and cook in the oven for 1 hr.
  • Remove the stew from the oven and continue to cook, uncovered, on the hob over a low heat for 1 hr or until slightly reduced. Add the potatoes and cook for 15-20 mins. Check the beef and potatoes are tender, then remove from the heat and leave to rest, covered.
  • Bring a small pan of water to the boil and prepare a bowl of iced water. Drop the tomatoes into the boiling water for 20 seconds, then plunge into the cold water using a slotted spoon. Leave to cool, then peel away the skins.
  • Stir the ají amarillo paste into the stew and top with the tomatoes, beans and chopped herbs.

Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 2.3 milligram of sodium

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  • then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
  • then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
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Top Asked Questions

How do you make estofado sauce?
Beef Estofado. In a same pan, reduce oil to 1 tablespoon then saute garlic and beef. 2. Pour marinade, water and beef bouillon then simmer in a low heat for 40 minutes or until beef is tender. Add more water if necessary. 3. Add vinegar and simmer for another 5 minutes. Do not stir. 4. Add dissolved cornstarch, green peas,...
What is the Filipino beef estofado?
The Filipino Beef Estofado is a Spanish-style Beef Stew that is an easy all-in-one meal to cook . The richness of this hearty stew cooked in wine, broth and seasonings, makes any event special. This recipe was adapted from “The Alba Cookbook of Senor Anastacio de Alba and Miguel de Alba”, edited by Nancy Reyes-Lumen.
What is the recipe for beef stifado?
Beef Stifado Recipe. Ingredients: 500 gms stewing beef (chopped into 2inch square pieces give or take) 500 gms baby onions or shallots – peeled left whole. Handful halved new potatoes (optional) 1/3 tin of chopped tomatoes. 1 heaped tablespoon tomato puree. 1 tablespoon ground cumin.
What is estestofado or beef stew?
Estofado or Beef Stew is a great hearty meal to have on a cold winter’s day or evening as it will warm you through. It is important to keep the carrots reasonably large otherwise they will melt into the stew. Try to use potatoes that will stay in their chunks and not become powdery.

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