Estofado
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 kg rump roast, cubed
- 44.37 ml olive oil
- 1 onion, finely chopped
- 1 carrot, sliced
- 1 capsicum, red, finely chopped
- 6 mushrooms, sliced
- 3 garlic cloves, finely chopped
- 6 peppercorns, black
- 2.46 ml alino mixed herbs
- 2 bay leaves
- 118.29 ml port wine
- 14.79 ml soy sauce
- 118.29 ml beef stock
- 440 g can tomatoes
- 400 g beans, green
directions
- Preheat oven to 325 degrees.
- In a large casserole with a lid, heat the oil and brown the beef. Add onion, carrot, pepper, mushrooms, garlic, peppercorns, alino, and bay leaf. Saute for 5 minutes.
- Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours.
- Add green beans and cook for 15 minutes. Serve with rice or potatoes.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making