📝 About This Recipe
This Estofado de Res is the ultimate expression of comfort, featuring melt-in-your-mouth beef chuck slow-braised in a vibrant tomato and red wine reduction. Deeply rooted in Latin American culinary traditions, this dish balances the sweetness of carrots and peas with the briny pop of green olives and capers. It is a soul-warming masterpiece that transforms humble ingredients into a luxurious, aromatic feast perfect for family gatherings.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
The Braising Liquid & Spices
- 2 tablespoons Tomato Paste
- 1 cup Dry Red Wine (such as Cabernet or Merlot)
- 3 cups Beef Stock (low sodium)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cumin
- 2 pieces Bay Leaves (dried)
Vegetables & Finishers
- 1 pound Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
- 3 large Carrots (peeled and sliced into half-moons)
- 1/2 cup Spanish Green Olives (pitted and halved)
- 1 tablespoon Non-pareil Capers (drained)
- 1 cup Frozen Sweet Peas (thawed)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Season the beef cubes generously with salt and pepper. Allow them to sit at room temperature for 15 minutes to ensure even browning.
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2
In a large heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding, sear the beef until a deep brown crust forms on all sides, about 3-4 minutes per side. Remove beef to a plate and set aside.
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4
Reduce heat to medium. Add the remaining tablespoon of oil if the pot is dry. Sauté the diced onion for 5 minutes until translucent and soft.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick-red color and smells toasted.
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6
Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine simmer for 3 minutes until reduced by half.
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7
Return the beef and any accumulated juices to the pot. Add the beef stock, oregano, cumin, and bay leaves.
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8
Bring the liquid 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 potatoes and carrots to the pot. If the liquid has reduced too much, add a splash more stock or water. Cover and simmer for another 30-40 minutes, or until the beef is fork-tender and vegetables are soft.
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10
Stir in the olives and capers. Let them cook for 5 minutes to release their briny flavor into the sauce.
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11
Finally, stir in the green peas and cook for just 2 minutes until they are bright green and heated through.
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12
Remove the bay leaves. Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh cilantro before serving.
💡 Chef's Tips
Always sear the beef in batches; crowding the pan causes the meat to steam rather than brown, losing that essential Maillard reaction flavor. If the sauce is too thin at the end, mash one or two of the cooked potato chunks into the liquid to naturally thicken it. For the best flavor, make this dish a day in advance; the spices and aromatics deepen significantly after a night in the refrigerator. Don't skip the olives and capers—they provide the 'alcaparrado' flavor profile that is signature to a traditional Latin Estofado. If you prefer a non-alcoholic version, substitute the red wine with an equal amount of beef stock mixed with a tablespoon of balsamic vinegar.
🍽️ Serving Suggestions
Serve over a bed of fluffy white long-grain rice to soak up the rich tomato gravy. Pair with warm, buttery flour tortillas or a crusty baguette for dipping. A side of sliced avocado with a squeeze of lime provides a creamy contrast to the hearty stew. Serve with a glass of medium-bodied Malbec or a cold Mexican lager. Accompany with a simple side of quick-pickled red onions to cut through the richness of the beef.