Estofado De Carne Con Vino Tinto Spanish Beef Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat some olive oil over medium heat. Add the beef and brown it on all sides.
• STEP 2.Remove the beef from the pot and set it aside. In the same pot, add the onions, garlic, and carrots. Cook until the vegetables are softened.
• STEP 3.Return the beef to the pot and add the red wine, beef broth, tomatoes, tomato paste, bay leaves, thyme, and paprika. Season with salt and pepper.
• STEP 4.Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the beef is tender.
• STEP 5.Serve the estofado de carne con vino tinto hot, garnished with fresh parsley. It pairs well with crusty bread or rice.
• STEP 6.For storage, let the stew cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.

Cooking Tips

• For a deeper flavor, marinate the beef in the red wine overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 15 minutes of cooking.
• Feel free to add other vegetables like potatoes or bell peppers to the stew for added texture and flavor.

Storage and Serving

• Serve the estofado de carne con vino tinto hot, garnished with fresh parsley.
• It pairs well with crusty bread or rice.
• For storage, let the stew cool completely before transferring it to an airtight container.
• It can be refrigerated for up to 3 days or frozen for up to 3 months.