BEEF ESTOFADO

Beef estofado image

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

Provided by Robert Ortiz

Categories Dinner

Time 3h20m

Number Of Ingredients 19

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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)

Steps:

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

Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 2.3 milligram of sodium