Entree: Chile – Patagonia – Estofado de Guanaco (Hearty Patagonian slow-cooked stew of guanaco meat with root vegetables and red wine)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) guanaco stew meat, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1/4 cup (30 g) all-purpose flour, for dusting
- 3 tbsp (45 ml) olive oil
- 2 oz (60 g) bacon or smoked pancetta, diced (optional)
- 1 large onion, roughly chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or game stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp (2 g) smoked paprika or a pinch of merkén (optional)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 1/2 cup (75 g) frozen peas
- Salt to taste (start with 1 tsp / 6 g)
- 1/2 tsp (1 g) freshly ground black pepper
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the guanaco pieces dry and lightly dust with flour, shaking off excess. Heat 2 tbsp (30 ml) olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown meat in batches until well-seared; remove and set aside.
2. If using, add diced bacon to the pot and render for 2–3 minutes. Add remaining 1 tbsp (15 ml) olive oil if needed. Sauté chopped onion until translucent, about 5 minutes; add minced garlic and cook 30 seconds.
3. Stir in tomato paste and smoked paprika, cook 1 minute to bloom flavors. Pour in red wine to deglaze, scraping browned bits from the bottom. Simmer until wine is reduced by about half, 3–5 minutes.
4. Return seared guanaco to the pot. Add beef or game stock, bay leaves and thyme. Bring to a simmer, then reduce heat to low, cover and braise gently for about 1 hour.
5. Add carrots and potatoes to the pot, cover, and continue to simmer until meat and vegetables are very tender, another 45–60 minutes (total braise time about 1.5–2 hours). Skim fat or foam as needed.
6. Remove bay leaves and thyme sprigs. Stir in frozen peas and cook 2–3 minutes to heat through. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with chopped parsley. Estofado de Guanaco is traditionally accompanied by boiled or roasted potatoes, crusty bread, or simple rice.