Name: Chilean Estofado Beef Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Chilean
Ingredients: 1 onion, chopped in half moon; 2 carrots, peeled and sliced; 2 pounds of red potatoes, peeled and cut into sticks; 1 1/2 pounds of beef cubed (Chuck roast, top sirloin); 1/4 teaspoon cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1 teaspoon cornstarch; 1 can (227 grams) of tomato sauce (8 oz.); 1 1/2 cup boiling water; oil, salt

Chilean Estofado Beef Stew

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Versión en español

This Chilean Estofado Beef Stew is another traditional dish made on the stove in Chile. It’s one of the meals I loved as a girl; my favorite part was mashing the potatoes and carrots to create a puree with the sauce. Delicious.

In my family, it’s traditionally cooked with beef chunks, but sometimes my grandmother used pork. I have never eaten it with chicken, but you can certainly use it or lamb. It is a very comforting dish in winter, but we eat it all year.

It can be done with fresh tomatoes and tomato sauce, but do not omit the tomato sauce because it provides a lot of flavor to the sauce because they use ripe tomatoes, which have more flavor than winter or spring tomatoes.

You can replace the 1/2 cup of water with white wine if desired.

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