Estofado de carne

estofado_de_carne

Peru is a country famous for its rich and diverse culinary scene. With a history of indigenous and Spanish influences, the traditional dishes of Peru incorporate an array of unique ingredients and cooking techniques. One such dish is estofado de carne, a hearty beef stew that is a favorite in many Peruvian households.

Estofado de carne (which translates to beef stew) is a comfort food that is perfect for cooler weather. Despite being a common dish in Peru, the recipe can vary depending on the region, family, or personal preference. However, the basic ingredients, cooking techniques, and flavors remain the same. It is a dish that is easy to prepare and can be served with many different side dishes.

The recipe requires meat, typically beef, to be braised in a rich and flavorful tomato sauce until it becomes tender and full of flavor. Onions, garlic, peppers, and a blend of spices such as cumin, paprika, and oregano add a depth and complexity of flavor to the dish. Potatoes, carrots, and sometimes peas are added to provide additional texture and flavor. The finished dish is usually served with rice, bread, or yucca.

One of the unique features of Peruvian estofado de carne is the inclusion of achiote paste, a traditional ingredient used in Peruvian cuisine. Achiote paste is made from the ground seeds of the annatto tree, and it provides a bright yellow-orange color and a smoky, earthy flavor to the stew.

The cooking process begins by searing the meat in a large pot until it is browned on all sides. Once the meat has been removed from the pot, onions, garlic, and peppers are sautéed in the same pot until they become soft and fragrant. The spices are then added, along with the achiote paste, and all of the ingredients are stirred together until they form a paste-like mixture. Next, the tomato sauce, beef broth, and wine are added, creating a rich and flavorful base for the stew.

The meat is then returned to the pot, and the mixture is brought to a simmer. The dish is then left to cook for several hours, allowing the flavors to develop and the meat to become tender. The potatoes and carrots are added during the last hour of cooking to prevent them from becoming too soft. When the stew is fully cooked, it is removed from the heat, and additional salt and pepper are added to taste.

Estofado de carne is a dish that is beloved in Peru for its warmth and comfort. It is a meal that is easy to make, flavorful, and satisfying. While the recipe may vary from household to household, the heart of the dish remains the same: tender, juicy beef cooked in a rich, tomato-based sauce with potatoes, carrots, and an array of spices.

Whether you are a seasoned cook or a beginner, Peruvian estofado de carne is a dish that is sure to impress. It is a delicious and traditional meal that is perfect for sharing with family and friends.

Ingredients:

  • 2 lbs beef chuck, cubed
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 cup beef broth
  • 1 cup water
  • 1 tablespoon white vinegar
  • 2 bay leaves
  • 3 large potatoes, peeled and cut into chunks
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish

Instructions:

  1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
  2. Add the onions and garlic to the pot and cook until they are softened, stirring occasionally, about 5 minutes.
  3. Stir in the tomato paste, cumin, paprika, coriander, and oregano, and cook for an additional 2 minutes.
  4. Pour the beef broth, water, and white vinegar into the pot, and add the bay leaves.
  5. Bring the mixture to a boil, then reduce the heat to low, and let it simmer for about 1 ½ hours, or until the beef is tender.
  6. Add the potatoes to the pot and continue to simmer until they are fork-tender, about 20-30 minutes.
  7. Remove the bay leaves and season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro. Enjoy your delicious Estofado de carne!