This comforting Estofado de Carne has been a staple in our family for years, especially for my husband, who would gladly have it every day. 😊 It's a comforting, hearty, and flavorful dish made by simmering beef chunks with wine, seasonings, and vegetables.
Although it requires patience to let it cook slowly, the blend of flavors it yields is undeniably rewarding. While delicious on its own, crusty bread for soaking up the sauce, buttered noodles, mashed potato, or white rice are all perfect companions.
Don't forget a simple salad to add a touch of freshness! This Estofado de Carne is sure to become a new comfort food classic in your house, too! 😉
How to Make Estofado de Carne
Note: The full instructions are provided in the recipe card below.
- Pat beef dry and season with salt & pepper.
- Brown beef in batches in a Dutch oven with olive oil and set aside.
- Melt butter, cook tomatoes, onions, garlic, add tomato paste.
- Return the beef, sprinkle it with flour, and stir in wine, water, bouillon, and spices.
- Simmer covered for 1 hour, then uncovered for 1 more hour.
- Add carrots and potatoes, and cook until tender.
- Remove bay leaf, add parsley, and adjust seasoning.
- Serve hot.
Camila's Tips
- Look for cuts like well-marbled boneless beef chuck eye roast, chuck roast, round, or short ribs. These cuts are rich in connective tissue that breaks down during slow cooking, making the meat tender and flavorful.
- Opt for an inexpensive wine that's still good enough to drink. It will add acidity and complexity to the stew. A full-bodied red wine works best, enhancing the rich beef flavors. However, if preferred, a white wine can also be used.
- Flour serves as a thickening agent in this recipe. If you prefer to omit the flour, simply cook the stew longer. Keep in mind that the longer the stew cooks, the more tender the meat will become and the thicker the broth will be.
- Be sure to check occasionally to ensure the liquid is simmering.
- I used Knorr Granulated Beef Bouillon to boost its flavor. However, if you prefer not to use it, I recommend replacing the water in the recipe with a good-quality beef broth, such as College Inn, to ensure a rich depth of flavor. Remember to adjust the salt content based on the saltiness of the broth used.
- Traditional recipes include carrots, potatoes, and onions, but feel free to incorporate others, like bell peppers or mushrooms. Adding them at the right time ensures they are perfectly cooked — tender, not mushy.
- If you want to streamline this recipe, you can skip the searing step; it will still be delicious.
See More Stew Recipes:
- Fish Stew
- Guiso de Fideo
- Brazilian Black Bean Stew
- Beef Stew with Carrots and Sweet Potatoes
- Korean Beef Stew
- Korean Chicken Stew
- Paraguayan Beef Stew
- Creamy Fish Stew
📖 Recipe
Estofado de Carne
This comforting Estofado de Carne has been a staple in our family for years, especially for my husband, who would gladly have it every day. 😊 It's a comforting, hearty, and flavorful dish made by simmering beef chunks with wine, seasonings, and vegetables.
Tools
- Large Dutch oven or Heavy soup pot
Ingredients
- 4 pounds boneless beef chuck eye roast, , pulled apart at seams, trimmed, and cut into 1-½-inch pieces 👉You can substitute it with other cuts of beef suitable for stewing, such as beef chuck roast, beef stew meat, round, or even leaner cuts like sirloin.
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon knorr beef bouillon
- 3 tablespoons olive oil or vegetable oil
- 4 tablespoons unsalted butter
- 2 medium chopped yellow onions
- 6 chopped Roma tomatoes Can be substituted with 1 (14.5-ounce) can diced tomatoes, including the juices, 1 (15-ounce) can of tomato sauce, crushed tomatoes, or omit it entirely.
- 7 cloves minced garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups dry red wine If you prefer not to use wine, you can omit it entirely and increase the amount of water for the liquid base.
- 4 cups water
- ½ teaspoon dried thyme
- 1 bay leaf
- 1-½ tablespoons light brown or granulated sugar
- 1 pound carrots, peeled and cut into 1-inch chunks on a diagonal
- 1-½ pounds Yukon gold potatoes, unpeeled and cut into 1-inch dice Any boiling potatoes can be used.
- ¼ cup fresh parsley, minced
Instructions
- Pat the beef dry with paper towels to remove excess moisture. Season the beef evenly with salt and pepper on all sides.
- In a large Dutch oven or heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat until it's hot and shimmering. Working in batches to avoid overcrowding, add the seasoned beef to the pot. Use tongs to turn the beef pieces, allowing each side to brown for about 8 minutes.
- Add an additional tablespoon of oil for each batch if needed. Ensure each piece develops a nice brown crust before turning with tongs. Transfer the browned beef to a large plate and set aside. Discard the oil and wipe out the pan.
- In the same pot, melt the butter over medium-high heat. Add the tomatoes, onions, and garlic. Cook and stir with a wooden spoon, scraping any browned bits from the bottom of the pan until the vegetables are softened, about 10 to 15 minutes. Stir in the tomato paste and cook for an additional minute.
- Add the browned beef along with any accumulated juices back into the pot. Scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook, stirring until the flour is dissolved, about 1 to 2 minutes.
- Pour in the red wine and water. Add the beef bouillon, bay leaf, thyme, sugar, and vinegar. Stir well with a wooden spoon to loosen any browned bits from the bottom of the pot. Bring to a boil, then reduce to low and simmer covered for 1 hour, stirring halfway through cooking. Continue cooking uncovered until the beef is tender, about 1 hour, stirring halfway through cooking.
- After 2 hours, add the carrots and potatoes to the pot and continue cooking uncovered until the beef and vegetables are fork tender and the broth has thickened for about 1 hour, stirring halfway through cooking.
- Remove the bay leaf from the stew and discard it. Stir in the chopped Parsley. Taste the stew and adjust the seasoning with salt and pepper if necessary. Serve hot.
Notes
How to Store & Re-Heat
When completely cool, cover tightly and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Make Ahead & Freeze
The Estofado de Carne can be made up to 3 days ahead. Cool, cover, and refrigerate as quickly as possible and within 2 hours of making. It can also be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over medium-low heat, adding a splash of water, stirring occasionally, until hot. Reheat only once.
Nutrition Facts
Estofado de Carne
Amount per Serving
Calories
507
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
147
mg
49
%
Sodium
1274
mg
55
%
Potassium
1279
mg
37
%
Carbohydrates
23
g
8
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
53
g
106
%
Vitamin A
9940
IU
199
%
Vitamin C
19
mg
23
%
Calcium
85
mg
9
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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