Argentinian Beef Stew with Red Wine and Vegetables

Ingredients

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides. This step helps to develop the flavors.
3. 3.
   Stir in the tomato paste, cumin, paprika, dried oregano, salt, and pepper. Cook for a minute to toast the spices.
4. 4.
   Pour in the red wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
5. 5.
   Add the beef broth, carrots, potatoes, and red bell pepper to the pot. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 2 to 3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning if needed and serve the Estofado de carne de lidia hot with your choice of accompaniment.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck roast or beef stew meat. Trim any excess fat before cutting it into chunks to ensure a leaner stew.

Tips & Tricks

• For a deeper flavor, marinate the beef in red wine and spices for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, peas, or any other vegetables you enjoy.

Serving advice

Serve the Estofado de carne de lidia hot in deep bowls. Garnish with fresh parsley or cilantro for a pop of color. Accompany it with crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange a few chunks of beef, colorful vegetables, and a ladleful of the stew in each bowl. Drizzle a little olive oil on top and sprinkle some fresh herbs for an appetizing touch.