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Estofado de carne served
Rich Spanish beef stew with potatoes and carrots

Spanish beef stew

Author: Flavelo
Recipes Main Courses
Estofado is the food of patience. The essence of the recipe is the transformation of tougher cuts rich in collagen (shin, shoulder) into butter-soft bites. During long, slow cooking, the collagen gelatinises, which naturally thickens the sauce and gives that sticky, rich mouthfeel that no flour thickening can replace.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Heavy-bottomed pot (Dutch oven)

Instructions

1 ✓

Searing: Dice the meat, wipe dry, salt and pepper. Fry the cubes in hot oil in several batches until dark brown. Remove them.

Tip: If you put all the meat in at once, the pan cools down, the meat releases juices and steams instead of browning (no Maillard reaction).
2 ✓

Making the base: In the remaining fat, sauté the chopped onion until translucent. Add the crushed garlic, stir for 1 minute, then sprinkle with the paprika.

Tip: Don't burn the paprika or it will be bitter. Add liquid immediately.
3 ✓

Deglazing: Pour in the wine. Scrape up the browned layer (fond) from the bottom of the pot – this has all the flavour!

Tip: Boil for 2-3 minutes so the alcohol evaporates and only the aroma of the wine remains.
4 ✓

Cooking: Return the meat, add the tomato, bay leaf and stock. Cook covered over a very low heat (just simmering) for 1.5-2 hours.

Tip: Boiling toughens the meat. Slow heat breakdown (sous-vide effect) tenderises.
5 ✓

Vegetables: When the meat is almost tender (can be pierced with a fork), add the carrots and potatoes cut into larger chunks. Cook for another 30-40 minutes until done.

Tip: This way the vegetables don't boil to mush, but remain bite-sized.

Recipe FAQ

Why is the meat tough after 1 hour?
Because the muscle fibres have contracted, but the collagen hasn't dissolved yet. Cook it longer! Tenderness happens suddenly around the 2nd-3rd hour.

Ingredients

  • 1 kg Beef (Shin or Chuck)
  • 500 g Potatoes (waxy)
  • 300 g Carrots
  • 2 whole Red onions
  • 3 cloves Garlic
  • 400 g Chopped tomatoes (tinned)
  • 200 ml Dry red wine
  • 2 whole Bay leaves
  • 1 tsp Sweet paprika
  • 3 tbsp Olive oil
  • 500 ml Beef stock (or water)
  • 1 tsp Salt
  • 1 tsp Pepper