Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lean stewing beef - cut 2" in cubes

  2. 1 lb 454g / 16oz Onion - cut in large slices (medium)

  3. 2 Garlic cloves - unpeeled

  4. 1 Tomato - red ripe, unpeeled (large)

  5. 1/3 cup 78ml Olive oil - - (to 1/2 cup)

  6. 1/2 cup 118ml Dry white wine

  7. 2 tablespoons 30ml Cognac

  8. 1 tablespoon 15ml Flour - heaping tbsp

  9. 1 cup 237ml Boiling water

  10. 1/2 teaspoon 2 1/2ml Paprika

  11. 1/2 Bay leaf

  12. 1 section Fresh thyme

  13. (or 1/2 teaspoon dried thyme)

  14. 1 Cinnamon

  15. Salt - to taste

  16. 4 Potatoes - up to

Instructions Jump to Ingredients ↑

  1. Heat 3 tablespoons olive oil over high heat in a heavy metal casserole. When oil is on verge of smoking, brown meat rapidly, 1 pound at a time. When browned, remove it to a bowl. (If you do not have a metal casserole, brown the meat in a frying pan; then continue, using earthenware casserole.)

  2. Add olive oil if needed and allow it to heat before frying the onion and garlic until brown. Add tomato cut in eighths; fry until juice has evaporated. Add cognac and wine; continue cooking over high flame until liquid evaporates. Reduce flame, add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir vigorously until flour is browned. Put meat back in casserole. Add a cup of boiling water, mix, cover, and simmer for 2 hours or until meat is tender.

  3. If the sauce becomes too dry during cooking, add boiling water in small amounts. If the sauce is too thin when meat is done, remove meat and boil sauce uncovered until thick enough. The consistency of the sauce will vary with the amount of juice released by the meat.

  4. Before serving, place meat in a dish and strain sauce over it.

  5. Prepare estofado as directed above. A half hour before serving, boil or fry potatoes cut in eighths. Add to estofado just before bringing to the table. (If added earlier, the potatoes may crumble.)


Send feedback