📝 About This Recipe
This Estofado de Res is a soul-warming Latin American beef stew that transforms humble ingredients into a masterpiece of deep, complex flavors. Tender chunks of beef are slow-braised in a rich tomato and red wine base, scented with cumin, oregano, and briny olives for a characteristic 'sweet and savory' profile. It is a celebratory dish often served at family gatherings, representing the pinnacle of comfort food that tastes even better the next day.
🥗 Ingredients
The Beef & Marinade
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (divided for searing)
The Sofrito & Aromatics
- 1 large Yellow Onion (finely diced)
- 1 medium Red Bell Pepper (diced)
- 6 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Ground Cumin
Braising Liquid & Vegetables
- 1 cup Dry Red Wine (such as Cabernet or Merlot)
- 3 cups Beef Stock (low sodium)
- 14 ounces Crushed Tomatoes (canned)
- 3 pieces Large Carrots (peeled and cut into 1-inch rounds)
- 1 pound Yukon Gold Potatoes (peeled and cut into 1.5-inch chunks)
- 1/2 cup Spanish Green Olives (pitted, with a splash of brine)
- 2 pieces Bay Leaves (dried)
- 1 cup Frozen Peas (added at the end)
👨🍳 Instructions
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1
Season the beef cubes generously with salt and pepper. Let them sit at room temperature for 15 minutes while you prep the vegetables.
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2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
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3
Working in batches to avoid crowding, sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside on a plate.
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4
Reduce heat to medium. Add the remaining tablespoon of oil if the pot is dry. Sauté the onion and bell pepper until softened and translucent, about 5-6 minutes.
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5
Stir in the minced garlic, tomato paste, oregano, and cumin. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark brick red and smells fragrant.
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6
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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7
Return the beef and any accumulated juices to the pot. Add the beef stock, crushed tomatoes, and bay leaves. The liquid should just cover the meat.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 1 hour and 30 minutes.
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9
Add the carrots, potatoes, and olives to the pot. Stir gently to incorporate. If the liquid has reduced too much, add a splash more stock.
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10
Cover and continue simmering for another 45-60 minutes, or until the beef is fork-tender and the potatoes are soft.
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11
Stir in the frozen peas and cook for 2-3 minutes until heated through. The residual heat will cook them perfectly without losing their bright green color.
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12
Remove the bay leaves. Taste the sauce and adjust seasoning with more salt or pepper if needed. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the meat will steam instead of browning, losing that deep umami flavor. Using Yukon Gold potatoes is ideal because they hold their shape well during long braises compared to Russet potatoes. For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate. If you prefer a non-alcoholic version, replace the red wine with an equal amount of beef stock mixed with a tablespoon of balsamic vinegar. Don't skip the olives! They provide a necessary briny acidity that cuts through the richness of the beef.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice to soak up every drop of the savory sauce. Accompany with warm, buttery flour tortillas or a crusty baguette for dipping. Pair with a side of sweet fried plantains (maduros) for a traditional flavor contrast. A simple avocado salad with lime vinaigrette adds a fresh, creamy element to the meal. For drinks, a full-bodied Malbec or a cold Mexican lager balances the spices beautifully.