Estofado de ternera | Beef stew


Hi cocinero! How are you doing?  I’m coming over with an “estofado de ternera” (beef stew) recipe to end the “stew season” until next winter. This recipe accepts as many modifications/ingredients as you want. Just make it great and tasteful for yourself. Which are your secrets to a perfect stew?

See you soon ❤

Serves: 2

Difficulty: I can light the stove



500 g diced beef

3 potatoes

2 tomatoes

1 onion

150 g green peas

2 carrots

2 garlic cloves

100 ml red wine

800 ml meat broth

2 bay leaves

Fresh rosemary

Fresh thyme



Season the meat.

Gently fry the meat in a pan with EVOO. Once golden reserve for later.

In the same oil used for the meat, gently fry the diced onion. Once golden, add the minced garlic cloves.

Add the diced tomatoes and fry all together for 10 minutes.

Blend the “sofrito”.

Add the carrots, the meat and the herbs and mix.

Add the wine, mix and let it cook all together for 10 minutes.

Add the meat broth and cook at low heat for 10 minutes more.

Add the green peas and the diced potatoes. Cook at low heat until the potatoes are ready (approx. 20 minutes).

Serve and enjoy!


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