Estofado criollo is a classic of Argentine home cooking, with roots in colonial times, in which beef is slow-cooked in a thick tomato and red wine sauce until it turns fully tender.
Unlike puchero, which is served with the broth separate from the meats, estofado is cooked until its sauce reduces, resulting in a dish that’s more concentrated in flavor and thicker in consistency.
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Argentine Beef and Red Wine Stew
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 400
Ingredients
- 1 kg of beef (shoulder or shank), in large cubes (about 2.2 lb)
- 3 tablespoons of oil
- 2 of large onions, chopped
- 2 of carrots, sliced
- 1 of red bell pepper, chopped
- 2 cloves of garlic, chopped
- 3 of medium potatoes, cubed
- 2 of ripe tomatoes, chopped
- 1 cup of red wine
- 1 liter of beef broth (about 4 cups)
- 2 of bay leaves
- 1 teaspoon of sweet paprika
- to taste of salt and pepper
- to taste of fresh parsley, chopped (optional)
Instructions
- Sear the beef, heat the oil in a large pot over medium-high heat and sear the beef cubes on all sides until browned.
- Cook the vegetables, add the onion, garlic, and bell pepper, and cook a few minutes until softened. Stir in the carrot.
- Add the wine, pour in the red wine, raise the heat, and let it boil for 2 to 3 minutes, until the alcohol evaporates.
- Add tomato and seasonings, stir in the chopped tomatoes, bay leaves, paprika, salt, and pepper, mixing well.
- Cover with broth, pour in the beef broth to cover the ingredients, cover the pot, and lower the heat.
- Simmer, cook covered for 1.5 to 2 hours, stirring occasionally, until the beef is very tender.
- Add the potato, stir in the cubed potatoes about 30 minutes before the cooking finishes, so they cook without falling apart.
- Finish and serve, once the sauce has reduced and thickened, sprinkle with fresh parsley and serve hot.
Tips for getting it right
- Searing the beef well before adding liquid helps concentrate its flavor into the final sauce.
- Letting the wine boil for a few minutes before continuing ensures the alcohol evaporates, leaving only its flavor.
- Cooking covered over low heat for an extended time is key to getting really tender beef.
- Adding the potato near the end keeps it from falling apart during the beef’s long cooking time.
Traditional variations
- Some families add peas or corn pieces near the end of cooking.
- It’s also made with white wine instead of red, for a milder sauce.
How to serve
Estofado criollo is served hot as a main dish, with its thick sauce coating the beef and vegetables.
It’s great paired with mashed potatoes or white rice to soak up the sauce.
Recommended sides
- Mashed potatoes
- White rice
- Crusty bread
Did you know?
Estofado criollo has roots in Argentina’s colonial era and extends throughout the Andean region as well, with local variations in each area.
Unlike puchero, which separates the broth from the meats, estofado is cooked until its sauce reduces, concentrating all the flavor of the wine and tomato in every bite.
Frequently Asked Questions
Puchero is cooked in plenty of broth and served with the liquid separate from the meats and vegetables, while estofado is cooked until its tomato and wine sauce reduces, resulting in a thicker, more concentrated consistency.
Boiling the wine for a few minutes lets the alcohol evaporate, leaving only its flavor and aroma in the stew's sauce.
Generally 1.5 to 2 hours over low heat, covered, until the beef is very tender and falls apart easily.
Adding it in the last 30 minutes keeps it from falling apart during the beef's extended cooking time.
