Estofado de Carne con Vino Tinto: Spanish Beef Stew
A rich Spanish beef stew features tender meat simmered with carrots, onions, garlic, crushed tomatoes, and red wine.
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Instructions
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Chop carrots, onion, and garlic; do not peel carrots.
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Heat olive oil in a large pot over medium heat.
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Coat beef pieces in 1/4 cup flour.
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Brown the floured beef in the pot, then remove and set aside.
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Sauté the chopped carrots, onions, and garlic in the same pot until onions are transparent.
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Stir in crushed tomatoes, then return the browned beef to the pot.
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Add wine, water, and a bay leaf; bring to a boil, then reduce heat and simmer loosely covered for 1 1/2 to 2 hours, stirring occasionally.
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During the last 30 minutes, add rosemary, thyme, salt, and pepper.
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To thicken, remove 1/2 cup of broth, mix with 1-2 tablespoons of flour until smooth, then stir back into the stew until thickened.
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Serve with potatoes.