Estofado de Ternera

Ingredients

• 3 pounds beef chuck
• 4 medium carrots
• 4 medium potatoes
• 1 large onion
• 2 cups red wine
• 2 leaves bay leaves
• 4 cloves garlic
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 tablespoon parsley

Instructions

1. 1

   Cut the beef chuck into 1.5-inch cubes and season with salt, black pepper, and paprika.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides for about 5-7 minutes. Remove and set aside.

3. 3

   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Add the carrots, potatoes (peeled and cubed), and thyme to the pot. Stir for another 3 minutes.

5. 5

   Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes.

6. 6

   Return the browned beef to the pot, add the beef broth, and toss in the bay leaves. Bring to a boil.

7. 7

   Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender.

8. 8

   Once cooked, remove bay leaves and sprinkle with fresh parsley before serving.

9. 9

   Serve hot with crusty bread or over rice for a hearty meal.