Estofado Recipe
Estofado is a wonderfully delicous meat preparation that is sure to entice your taste buds. I served this dish for a get together with my friends at home. They loved it and have been haunting me for this Estofadot recipe ever since. Try it out!
Summary
Ingredients
1 pound beef stew meat, cut in 1-inch cubes
1 tablespoon cooking oil
1 cup dry red wine
1 8-ounce can tomatoes, cut up
1 large onion, sliced 1/4 inch thick
1 green pepper, cut in strips
1/4 cup raisins
1/4 cup dried apricots, halved
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 bay leaf
1/2 cup sliced fresh mushrooms
1/4 cup sliced pitted ripe olives
1 cup cold water
1 tablespoon all-purpose flour
Hot cooked rice
Directions
In 10 inch skillet brown beef cubes in hot oil.
Stir in wine, undrained tomatoes, onion, green pepper, raisins, apricots, salt, pepper, and garlic.
In a cheesecloth bag combine basil, thyme, tarragon, and bay leaf; add to meat mixture.
Simmer, covered, 1 hour.
Stir mushrooms and olives'into stew; simmer, covered, 30 minutes more.
Discard herb bag.
Blend cold water with flour; stir into stew.
Cook and stir till thickened.and bubbly.
Serve over rice.
Stir in wine, undrained tomatoes, onion, green pepper, raisins, apricots, salt, pepper, and garlic.
In a cheesecloth bag combine basil, thyme, tarragon, and bay leaf; add to meat mixture.
Simmer, covered, 1 hour.
Stir mushrooms and olives'into stew; simmer, covered, 30 minutes more.
Discard herb bag.
Blend cold water with flour; stir into stew.
Cook and stir till thickened.and bubbly.
Serve over rice.
