Estofado

Name: Estofado
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4-6 serving(s)
Ingredients: 1 kg rump roast, cubed; 3 tablespoons 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; 1/2 teaspoon alino mixed herbs; 2 bay leaves; 1/2 cup port wine; 1 tablespoon soy sauce; 1/2 cup beef stock; 1 (440 g) can tomatoes; 400 g beans, green

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Recipe by Coasty

Sourced from "Three Generations of Chilean Cuisine" by Mirtha Umana-Murray. Posted for ZWT 7 Alino is a herb mix (see my "Recipe #456195")

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READY IN: 2hrs 10mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

kg rump roast, cubed
3

tablespoons 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
¹⁄₂

teaspoon alino mixed herbs
2

bay leaves
¹⁄₂

cup port wine
1

tablespoon soy sauce
¹⁄₂

cup beef stock
1

(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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Estofado

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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