Estofado which translates to stew is a Spanish dish that has been localized to Filipino taste and consists of meat stewed with tomatoes. A hearty stew like this is best accompanied by a generous serving of kanin (cooked rice) and I have always considered this a comfort food good for a cold night.
1½ lb | 0.68 kg of stewing beef cut into 1-inch cubes
2 cloves | 10g of garlic
1½ tsp | 7.3g of salt
1½ tsp | 4.9g of black pepper
1½ cup | 64g of flour
½ cup | 59ml of vegetable oil
¼ cup | 29.5ml of cider vinegar
1 medium onion coarsely chopped
1 medium tomato chopped
3 bay leaves
1 cup of green beans, cut into 1-inch lengths
1 cup of carrots, cut into 1-inch lengths
- Sprinkle the beef with salt and pepper and let it stand for 10-15 minutes.
- Dredge the beef with the flour.
- Fry the beef cubes in the vegetable oil until brown and set aside.
- Pour off all but 2 tablespoons of oil in the pan, and sauté the garlic, onions, and tomatoes until the mixture is soft.
- Add the vinegar, bay leaves, and enough water to cover the beef.
- Stir well, bring to a boil, lower the heat, and simmer covered for 1½ to 2 hours until the beef is tender adding more salt or pepper to taste if desired.
- Bring the stew back to a boil, add the green beans and carrots and simmer covered until the vegetables are tender, about 10 minutes.