Carne de Vaca Estufada

Beef chunks that pull apart with a fork, coated in a glossy dark sauce. The aroma of reduced red wine and bay leaf fills the kitchen as the sauce coats the back of a spoon.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 625
• Protein: 41 g
• Carbs: 16 g
• Fat: 37 g

Ingredients

• 800 g Beef heel ( large cubes )
• 2 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 3 piece Carrot ( thick slices )
• 250 ml Red wine
• 3 tbsp Extra virgin olive oil
• 2 piece Round tomato ( crushed )
• 1 tbsp Wheat flour
• 1 tsp Sweet paprika
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Sear the meat

   Heat olive oil in a cast iron pot. Brown the beef cubes on all sides over high heat until a brown crust forms. Remove the meat and set aside.

2. Sauté the aromatics

   In the same pot, sauté the onions and garlic. They should become translucent and soak up the meat's cooking juices.

3. Dust and deglaze

   Return the beef to the pot. Sprinkle with flour and stir. Add the paprika, tomato paste, and tomatoes. Pour in the red wine to deglaze, scraping the bottom with a wooden spatula.

4. Simmer

   Add the carrots, bay leaf, salt, and pepper. Add enough water to cover. Cover and simmer over very low heat until the meat is tender.

Chef's tips

• Do not overcrowd the pot when searing the meat; do it in two batches if necessary so the beef grills instead of boiling.
• Patience is key: the slower the simmer, the silkier the sauce.

Storage

Keeps for 3 days in the fridge in an airtight container. It tastes even better reheated the next day.