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Beef estofado

Beef estofado in a casserole pot

Beef estofado

Name: Beef estofado
Prep time: 30 min
Cook time: 2 h 50 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Peruvian
Ingredients: 850g beef chuck steak cut into 2cm chunks; 120g sun-dried chilli paste (ají panca); 2 tbsp vegetable oil; 3 red onions finely chopped; 6 garlic cloves crushed; 2 x 500ml cans of dark beer such as brown ale (or use beef stock); 3 bay leaves; 1 bunch of coriander chopped; 1 bunch of parsley chopped; 2 tsp each fennel seeds coriander seeds and cumin seeds, toasted in a dry frying pan; 2 tsp pink peppercorns; 2 tsp dried muña mint (or use regular dried mint); 1.7 litres beef stock; 6 medium-large Maris Piper or King Edward potatoes, quartered; 60g ají amarillo paste; 200g cherry tomatoes; 120g canned cannellini beans warmed through; 120g broad beans cooked and peeled; handful of mixed chopped herbs (mint, coriander and parsley)

Robert Ortiz

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Serves 6

More effort

Prep: 30 mins

Cook: 2 hrs and 50 mins

A star rating of 5 out of 5.4 ratingsRate

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Enjoy this slow-cooked Peruvian beef stew from chef Robert Ortiz, packed with herbs and spices and topped with tomatoes, broad and cannellini beans

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Ingredients

Nutrition

Units:

MetricUS

850g beef chuck steak

cut into 2cm chunks
120g sun-dried chilli paste

(ají panca)
2 tbsp vegetable oil
3 red onions

finely chopped
6 garlic cloves

crushed
2 x 500ml cans of dark beer

such as brown ale (or use beef stock)
3 bay leaves
1 bunch of coriander

chopped
1 bunch of parsley

chopped
2 tsp each fennel seeds

coriander seeds and cumin seeds, toasted in a dry frying pan
2 tsp pink peppercorns
2 tsp dried muña mint

(or use regular dried mint)
1.7 litres beef stock
6 medium-large Maris Piper

or King Edward potatoes, quartered
60g ají amarillo paste

To garnish

200g cherry tomatoes
120g canned cannellini beans

warmed through
120g broad beans

cooked and peeled
handful of mixed chopped herbs

(mint, coriander and parsley)

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Nutrition: Per serving

kcal600
fat31g
saturates5g
carbs34g
sugars9g
fibre9g

high
protein42g
salt2.3g

Method

step 1

Season the beef and mix with the chilli paste. Heat 1 tbsp oil in an ovenproof pan and fry the beef over a medium-high heat until evenly browned on all sides. You’ll need to do this in batches and the pan should be hot enough to ensure the beef does not boil. Remove the beef to a bowl and heat the oven to 160C/140C fan/gas 3.
step 2

Turn the heat down to medium, add another 1 tbsp oil and cook the onions and garlic for about 8-10 mins until caramelised. Pour in the beer and scrape up any browned bits using a wooden spoon. Return the beef to the pan and stir well. Add the bay leaves, chopped herbs, spices and dried mint, and slowly cook until the liquid has evaporated. Pour in the stock and bring to a simmer. Cover with a lid and cook in the oven for 1 hr.
step 3

Remove the stew from the oven and continue to cook, uncovered, on the hob over a low heat for 1 hr or until slightly reduced. Add the potatoes and cook for 15-20 mins. Check the beef and potatoes are tender, then remove from the heat and leave to rest, covered.
step 4

Bring a small pan of water to the boil and prepare a bowl of iced water. Drop the tomatoes into the boiling water for 20 seconds, then plunge into the cold water using a slotted spoon. Leave to cool, then peel away the skins.
step 5

Stir the ají amarillo paste into the stew and top with the tomatoes, beans and chopped herbs.

Recipe from Good Food magazine, August 2021

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A star rating of 5 out of 5.4 ratings

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