Entree: Equatorial Guinea – National Cuisine – Estofado de Carne (Hearty braised beef stew with tomatoes, peppers, potatoes, and plantain)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 garlic cloves, minced (about 1.2 oz / 35 g)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 2 bay leaves
- 1/4 cup (60 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) dry white wine (or additional stock)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, about 12 oz (340 g)
- 1 large ripe plantain, peeled and cut on a diagonal into 1/2 in (1.3 cm) slices (about 8 oz / 225 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) red wine vinegar
- Salt, 1 1/2 to 2 tsp (8–10 g) or to taste
- Freshly ground black pepper, 1/2 tsp (1 g) or to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the beef dry and season with 1 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium-high heat and brown the beef in batches until a deep crust forms; transfer browned beef to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then sauté the onion until soft and translucent, about 6–8 minutes. Add the garlic, smoked paprika and cumin and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 2 minutes to caramelize, then deglaze with white wine, scraping up browned bits. Add diced tomatoes, beef stock, bay leaves, brown sugar and red wine vinegar; return beef and any accumulated juices to the pot.
4. Bring to a simmer, then reduce heat to low, cover partially and braise gently for 1 to 1 1/4 hours until beef is tender, stirring occasionally and skimming foam if needed.
5. Add the potatoes and bell peppers, cover and continue simmering 20–25 minutes until potatoes are almost tender. Taste and adjust seasoning with remaining salt and pepper.
6. Gently stir in the plantain slices and simmer uncovered 8–10 minutes more until plantains are tender and sauce has thickened to a stew consistency.
7. Remove bay leaves, sprinkle with chopped parsley and serve hot with white rice, boiled cassava or crusty bread.