Entree: Guatemala – National Cuisine – Estofado de Res (Guatemalan braised beef stew with tomatoes, potatoes, and vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 tbsp (30 ml) tomato paste
- 14 oz (411 g) canned diced tomatoes
- 2 cups (480 ml) beef broth
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) pieces (about 1 lb / 450 g)
- 2 large carrots, peeled and sliced (about 8 oz / 225 g)
- 1 medium green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1/2 cup (75 g) frozen peas
- 1/3 cup (45 g) raisins (optional)
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Season the beef cubes with salt and pepper. Heat oil in a large heavy pot over medium-high heat and brown the beef in batches until well caramelized; transfer browned beef to a plate.
2. Reduce heat to medium, add the sliced onion and sauté until soft, about 5–7 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes to deepen the paste.
3. Add the diced tomatoes, beef broth, Worcestershire sauce, bay leaves, cumin, and oregano. Return the browned beef to the pot and bring to a gentle simmer.
4. Cover and simmer for 1 to 1 1/2 hours, or until beef is nearly tender.
5. Add the potatoes, carrots, and bell pepper; simmer uncovered 20–30 minutes until vegetables are tender.
6. Stir in the peas and raisins, cook 3–5 minutes to heat through. Adjust seasoning with salt and pepper, remove bay leaves, garnish with chopped cilantro, and serve with white rice or warm tortillas.