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Chilean Estofado Beef Stew

Chilean comfort food at it best. Simple and delicious.

  • Total Time: 40 minutes
  • Yield: 6


  • 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 cup boiling water
  • 1/2 red or white wine
  • oil, salt


  1. In a heavy-bottomed pot, heat two tablespoons of oil over high heat. Add the chopped onion and cook while stirring for 5 minutes. Push the onion to one side.
    Ingredients for Chilean Estofado Beef Stew
  2. Place the cubed meat in the same pot and fry 3 minutes per side, until seared.
    Beef and onions for Estofado Browned meat
  3. Stir everything and add the salt, cumin, oregano, and paprika.
  4. Dissolve cornstarch in 1 tablespoon of cold water in a small cup.
  5. Add the potatoes, carrots, tomato sauce, dissolved cornstarch, and hot water to the pot. Stir and distribute well. Cover, reduce heat to medium-low, and cook covered for 30 minutes. Stir occasionally.
    Tomato sauce added to potatoes and carrots Cooking the Estofado
  6. Taste and adjust the salt. Serve hot.
    Chilean Estofado Beef Stew
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Beef
  • Method: Stove cooked
  • Cuisine: Chilean


  • Serving Size:
  • Calories: 302
  • Sugar: 5.5 g
  • Sodium: 115.3 mg
  • Fat: 6.8 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 31.3 g
  • Fiber: 4.4 g
  • Protein: 29.2 g

Keywords: chilean beef stew, chilean cuisine