 Estofado

Ingredients for 6 - 8
4 tbsp. olive oil
1.2 kg stewing beef diced
200 g onions, chopped
15 g minced garlic
4 bay leaves
400 ml white wine
500 ml beef stock
500 g carrots, peeled and cut into large pieces
500 g skinned and chopped tomatoes
1 kg of potatoes peeled and cut into large pieces
14 g salt
2 g black pepper
100 g peas, fresh or frozen
7 g capsicum powder
15 g parsley, finely chopped
1 loaf of crusty white bread

Instructions
1. Heat 2 tbsp. of oil in a large pot. Add onions and sauté for 3 minutes.

2. Add the meat cubes and seal in the pot until brown.

3. Add garlic, sauté for 1 minute.

4. Add white wine and reduce to half.

5. Add stock, capsicum and bay leaves. Bring to the boil, then reduce heat to

the lowest and cook for 2 to 3 hours until meat is reasonably tender (time
depends on quality of meat). Keep pot ¾ covered with lid. Check every 20
min., stir and if the meat is not covered ¾ by the broth add water to reach
that level.
6. Add the carrots and tomatoes, cook for 25 minutes. Keep pot ¾ covered.

7. Add the potatoes, cook for another 30 minutes until potatoes and carrots are

cooked. Keep pot ¾ covered.

8. Add salt and pepper.

9. Add peas for 4 minutes.

10. Remove bay leaves, sprinkle with parsley and serve with white crusty bread.