Estofado De Carne Con Vino Tinto Spanish Beef Stew Recipe

Recipe By Slurrp

Estofado de carne con vino tinto, or Spanish beef stew, is a hearty and flavorful dish that is perfect for cold winter nights. The beef is slow-cooked in a rich and savory sauce made with red wine, tomatoes, onions, and a blend of aromatic spices. The result is tender and melt-in-your-mouth meat that is infused with the bold flavors of the wine and spices. This stew is traditionally served with crusty bread or over a bed of rice, making it a satisfying and comforting meal.

4.2
24 Rating -
Rate
Non Vegdiet
2hr 10minstotal
10minsPrep
2hr Cook
2hr 10m.total
10m.Prep
2hr Cook
Estofado De Carne Con Vino Tinto Spanish Beef Stew
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Ingredients for Estofado De Carne Con Vino Tinto Spanish Beef Stew Recipe

  • 1/2 pound Beef Stew Meat, Cut Into Chunks
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 Carrots, Sliced
  • 1/4 cup Red Wine
  • 1/2 cup Beef Broth
  • 1/4 can Diced Tomatoes
  • 1/2 tablespoon Tomato Paste
  • 1/2 Bay Leaves
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
639
calories per serving
40 g Fat43 g Protein12 g Carbs8 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    43g
  • Carbs
    12g
  • Fiber
    8g

MacroNutrients

  • Carbs
    12g
  • Protein
    43g
  • Fiber
    8g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    103mg
  • Iron
    8mg
  • Vitamin A
    3270mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    1mg
  • Vitamin B9
    75mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    111mg
  • Manganese
    1mg
  • Phosphorus
    465mg
  • Selenium
    25mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp