Colombian
Estofado de Carne (Beef Stew)

This beef stew is full of flavor, filling and comforting. The recipe is easy to follow and perfect for a winter meal.

Beef stewPin

Colombians love Upholstery. We make them with chicken, fish, beef and pork served over white rice to soak up the delicious sauce. This Beef Stew in Tomato Sauce (Estofado de Res) It is very rich, with the tomato sauce base adding sweetness to the dish.

Beef Stew in Tomato Sauce (Estofado de Res)Pin

This dish is a bowl of pure culinary comfort loaded with flavor. Best of all, it is easy to make and does not require many ingredients.

Ingredients for Beef StewPin

Ingredients needed to prepare this recipe

Below you will find the printable recipe with exact quantities and instructions.

  • Beef: Use good quality beef.
  • Oil: I recommend using canola or vegetable oil
  • Flour: All-purpose flour
  • Vegetables: garlic, onion, carrots and potatoes
  • Spices and condiments: salt, tomato sauce, cumin and bay leaves
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Tips for making this beef stew

I recommend using a beef roast to make beef stew and cutting it into pieces at home. I don't like using pre-cut stew meat sold in stores, sometimes it's not the best quality.

If your beef stew isn't as thick as you'd like, simmer it on the stove until it reaches the right consistency. Simmering it will help the flavors blend and the meat will be tender. Make sure to cook it for about 1 hour or until the meat is tender.

How to store beef stew

To store, transfer leftover stew to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stove.

Beef Stew in Tomato Sauce (Estofado de Res)Pin

More stew recipes to try

Meatball Stew

Chicken Stew

Shrimp Stew (Shrimp in Creole Tomato Sauce)

Beef Stew |Mycolombianrecipes.comPin

Beef Stew In Tomato Sauce (Estofado de Res) Recipe

Erica Dinho

Preparation time 10 minutes

Time to cook 1 Now

Total time 1 Now 10 minutes

Course Main course

Kitchen Colombian

Portions 4 portions

Calories 1281 kilocalorie

ingredients

  • 2 pounds boneless beef for stew cut into 2” x 2” cubes
  • 2 spoons vegetable oil
  • 2 spoons All-purpose flour
  • 1 clove of garlic chopped
  • 1 cup chopped white onion
  • 2 Large carrots cut transversely
  • ½ teaspoon salt
  • 4 cups beef broth
  • 1 bay leaf
  • 1 cup tomato sauce
  • ¼ teaspoon cumin powder
  • 2 Large potatoes peel and cut into small pieces

Instructions

  • Heat oil in a large saucepan over medium heat. Add onions and garlic and cook for about 4 minutes or until onions are translucent.

  • Flour the beef pieces and add them to the pan, stirring occasionally, until lightly browned.

  • Add the tomato sauce, beef broth, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to medium-low, cover and simmer for about 1 hour and 10 minutes or until the meat is tender.

  • Add the potatoes and carrots. Cover and cook for another 30 minutes or until the potatoes and carrots are tender.

  • Serve with white rice.

Nutrition

Serving: 4GCalories: 1281kilocalorieCarbohydrates: 73GProtein: 81GFat: 74GSaturated fats: 29GPolyunsaturated fats: 6GMonounsaturated fat: 30GTrans Fats: 3GCholesterol: 185mgSodium: 62275mgPotassium: 2463mgFiber: 5GSugar: 46GVitamin A: 5367IUC vitamin: 30mgSoccer: 227mgIron: 9mg

From Erica Dinho

My name is Erica and I was born and raised in Colombia and now live in the Northeast United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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