Entree: Guatemala – Southern Culinary Region – Estofado de Res (Hearty Guatemalan beef stew simmered with tomatoes, vegetables, and warm spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) beef chuck, cut into 1–1.5 inch cubes
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium Roma tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef broth
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 1 medium red bell pepper, seeded and sliced
- 1/2 cup (75 g) frozen peas
- 2 bay leaves
- 1 tsp (1 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) brown sugar
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the beef dry and season with 1 tsp (5 g) of the salt and 1/4 tsp (0.5 g) black pepper. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and brown the beef in batches until deeply seared on all sides. Remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until softened, about 5 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant. Stir in the chopped tomatoes and deglaze with 1/4 cup (60 ml) beef broth, scraping up browned bits.
3. Return the beef to the pot. Add the remaining beef broth, bay leaves, cumin, oregano, remaining salt and pepper, brown sugar, and vinegar. Bring to a simmer, reduce heat to low, cover, and cook 1 to 1 1/2 hours until the beef is nearly tender.
4. Add the potatoes, carrots, and bell pepper. Simmer, partially covered, for another 25–35 minutes until the vegetables and beef are fully tender. Stir in the peas during the last 5 minutes of cooking.
5. Taste and adjust seasoning. Remove bay leaves, spoon into bowls, and garnish with chopped cilantro before serving.