Chilean Beef Stew — Homemade Estofado de Carne Recipe

Versión en Español

Chilean estofado de carne is a quick beef stew made with floured strips of posta rosada (beef round) browned in oil, cooked with onion, garlic, ají de color, oregano, and cumin, then simmered for 30 minutes with tomato sauce, beef stock, potatoes, carrots, and bay leaf. It takes 20 minutes of preparation plus 40 minutes of cooking and serves 4 people.

It is a basic of Chilean home cooking, easy and quick to prepare, and a family favorite.

How to Make Chilean Beef Stew?

This classic is made with posta rosada, beef stock, and vegetables such as carrot, garlic, onion, and tomato. The floured meat is browned, the sofrito is added, and everything simmers together until the sauce thickens.

Nutritional Information

Each serving of beef stew contains approximately 410 kcal, 26 g of protein, 18 g of fat (6 g of saturated fat), 70 mg of cholesterol, 35 g of carbohydrates, 8 g of sugars, and 700 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Estofado de Carne Recipe

Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4 people

Ingredients

• 650 g (1.4 lb) of beef round (posta rosada)
• 200 ml (3/4 cup + 1 tablespoon) of hot water
• 50 ml (3 tablespoons) of beef stock
• 6 red potatoes
• 2 carrots, sliced
• 2 tablespoons of flour
• 2 tablespoons of oil
• 2 cloves of garlic, chopped
• 1 onion, sliced into strips
• 1 teaspoon of ají de color (sweet paprika)
• 1 bay leaf
• 1/2 cup of tomato sauce
• 1/2 teaspoon of oregano
• 1/4 teaspoon of cumin
• Fine salt
• Black pepper

Instructions

1. Cut the meat into strips and coat them in flour, shaking off any excess. In a medium pot, heat the oil over high heat and spread the meat evenly over the bottom. Cook for a couple of minutes until lightly browned.

2. Add the onion, the finely chopped garlic, the ají de color, oregano, and cumin, season with salt and pepper, and cook over high heat for about 5 minutes, stirring with a wooden spoon, until the onion is slightly translucent.

3. Add the hot water, beef stock, tomato sauce, potatoes cut into pieces, sliced carrots, and bay leaf, and stir. Cover and cook over medium heat for about 30 minutes, stirring now and then.

4. Do not let it dry out; add water if needed until the cooking juices are slightly thick. Serve right away, very hot, on its own or with white rice or fries, with a pinch of merkén and a glass of Chilean red wine if you like.

Additional Tips

Marinate in red wine

Marinating the beef in red wine for 30 minutes before flouring softens the fibers and deepens the flavor.

Build flavor in the pot

After browning the meat, remove it briefly while you sauté the onion and spices in the same pot, so they cook in the concentrated juices.

Keep potatoes whole

Use firm potatoes cut into large, even pieces, and avoid stirring too much once they are in.

Frequently Asked Questions (FAQs)

1. What other cuts work for stew?

Posta paleta, posta negra, asiento, and tapapecho are excellent, since their fat and connective tissue make the meat tender and juicy.

2. Can I make it with other meats?

Yes, pork, lamb, and even chicken work well. Adjust the cooking time to the meat you use.

3. Why flour the meat?

Flouring helps the meat brown and acts as a natural thickener for the sauce.

4. How do I keep the potatoes from falling apart?

Use firm potatoes, cut them into large even pieces, and avoid stirring too much once they are added.

What Is Estofado de Carne?

Estofado de carne is a Chilean beef stew of floured beef strips simmered with vegetables and tomato, a weekday lunch staple across the country.

Estofado vs. Guiso

Every estofado is a guiso, or stew, but not every guiso is an estofado, which implies slow cooking of meat with all the ingredients together in their own juices.

Did You Know?

Posta rosada is a lean Chilean beef cut from the front of the hind leg, bordered by the punta picana, the pollo ganso, and the posta negra.

Recommended

• Chilean Pork Estofado
• Chilean San Juan Smoked Pork Stew
• Chilean Short Ribs in Dark Beer
• Chilean Pollo Ganso Pot Roast