Estofado de Ternera

Tender beef chunks that fall apart with a fork, coated in a glossy dark sauce with smoky paprika. The aroma of reduced red wine and bay leaves fills the air as the meat simmers slowly.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 756
• Protein: 46 g
• Carbs: 39 g
• Fat: 47 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( in thick rounds )
• 1 piece Red bell pepper ( diced )
• 3 piece Garlic ( minced )
• 500 g Potato ( peeled and quartered )
• 2 tbsp Wheat flour
• 250 ml Red wine
• 1 tsp Smoked paprika
• 3 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 piece Thyme ( sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock

Instructions

1. Sear the meat

   In a pot with smoking olive oil, sear the beef cubes. A brown crust must form on each side to trap the juices; do not stir too quickly.

2. Sauté the aromatics

   Add the garlic, onions, carrots, and pepper. The vegetables should soften and start to color by absorbing the fat from the meat.

3. Dust and deglaze

   Sprinkle the flour over the meat and vegetables (singer), stir to cook the flour, then pour in the red wine. Scrape the bottom of the pot well to release the caramelized juices.

4. Simmer slowly

   Add the paprika, bay leaf, thyme, and potatoes. Cover with the beef broth and let simmer over low heat. The sauce should coat the spoon and the meat should be meltingly tender.

Chef's tips

• Do not rush the cooking: it is the collagen in the meat that, by melting, gives this creamy texture to the sauce.
• If the sauce is too thick at the end, add a little warm stock.

Storage

Keeps for 3 days in the refrigerator. Better when gently reheated the next day.