Beef Estofado Recipe

Recipe Details

Preparation Time

1 hour 30 minutes

Cooking Time

2 hours 50 minutes

Ingredients

• 500g beef chuck steak, cut into 2cm chunks
• 120g sun-dried chilli paste (ají panca)
• 3 red onions, finely chopped
• 6 garlic cloves, crushed
• 2 x 500ml cans of dark beer (or use beef stock)
• 3 bay leaves
• 1 bunch of coriander, chopped
• 1 bunch of parsley, chopped
• 2 tsp each fennel seeds and cumin seeds
• 2 tsp pink peppercorns
• 2 tsp dried muña mint
• 1.7 litres beef stock
• 600g Maris Piper or King Edward potatoes, quartered
• 60g ají amarillo paste
• 200g cherry tomatoes
• 120g canned cannellini beans
• 120g broad beans, cooked and peeled

Method

1. Heat 2 tbsp of oil in a large ovenproof pan over medium-high heat. Sear the beef until browned on all sides, then remove from the pan and set aside.
2. Add another tbsp of oil to the pan and cook the onions and garlic for about 8-10 minutes until caramelised. Pour in the beer and scrape up any browned bits using a wooden spoon.
3. Return the beef to the pan and stir well with the chilli paste, bay leaves, coriander, parsley, fennel seeds, cumin seeds, pink peppercorns, and dried mint. Cook for 1 minute.
4. Pour in the stock and bring to a simmer. Cover the pan with a lid and cook in the oven at 160C/140C fan/gas 3 for 1 hour.
5. Remove the stew from the oven and continue to cook on the hob over low heat, uncovered, for another hour or until slightly reduced.
6. Add the potatoes to the pan and cook for 15-20 minutes. Check the beef and potatoes are tender, then remove from the heat and let rest, covered.
7. To finish, stir in the ají amarillo paste and adjust seasoning as needed.
8. To serve, divide the stew among plates and top with cherry tomatoes, cannellini beans, and broad beans.