Salvadoran-style Estufao

Ingredients

In this Salvadoran adaptation of Estufao, we incorporate traditional Salvadoran ingredients such as plantains and yuca, which add a unique twist to the dish. The spices used in the marinade are also adjusted to reflect the flavor profiles commonly found in Salvadoran cuisine. These modifications infuse the dish with the vibrant and aromatic flavors of Salvadoran cuisine while still maintaining the essence of the original Cape Verdean dish. We alse have the original recipe for Estufao, so you can check it out.

• 2 lbs (900g) beef, cubed 2 lbs (900g) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 1 yuca, peeled and cubed 1 yuca, peeled and cubed
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 38g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, cumin, paprika, oregano, salt, and black pepper. Mix well to ensure the meat is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated beef and cook until browned on all sides.
3. 3.
   Add the diced onion and minced garlic to the pot and sauté until fragrant.
4. 4.
   Stir in the sliced bell peppers and diced tomatoes. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Add the sliced plantains and cubed yuca to the pot. Pour in the beef broth and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the estufao simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Salvadoran-style Estufao hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains for a slightly sweet flavor. If ripe plantains are not available, you can use green plantains and adjust the cooking time accordingly.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of lime juice to the estufao just before serving.
• If you prefer a spicier dish, you can add a diced jalapeno or serrano pepper to the pot along with the bell peppers.

Serving advice

Serve the Salvadoran-style Estufao with a side of rice or Salvadoran-style tortillas for a complete and satisfying meal.

Presentation advice

Garnish the Estufao with fresh cilantro leaves to add a pop of color and freshness to the dish.