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Recipes // Soups // Otoño Estofado De Carne “Autumn Beef Stew”

Otoño Estofado De Carne “Autumn Beef Stew”

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By Chef Ronaldo Linares
This dish brings me back to our trips to the “Finca” in Medellín, Colombia where I was born (also half CUBANO). We would hike for about 2 miles with all the ingredients in hand, big cast Iron pot, all the produce, spices, and a big appetite. We would arrive and set up the “Estofado” riverside. Those times where amazing and truly magical! Something that can’t be duplicated…so I give this dish as part of my past and bring it to the present. Buen provecho!

Serves: 6-8 people
Total Time: 8 hrs 30 minutes

Ingredients: (El Cuerpo)
  • 1.75lb Top round lean beef (cubed)
  • 1lb Yuca (peeled, cubed)
  • 2lb Sweet Potato (peeled, cubed)
  • 1 large carrot (peeled, cubed)
  • ½ Spanish Onion (diced)
  • 1 medium Butternut Squash (peeled, cubed)
  • 4 pints beef Stock (Kitchen Basics no sodium) 

El Sabor:

  • 1 tbsp. Ground Thyme
  • 3 flicks of the wrist, Nutmeg
  • ½ tsp. Paprika
  • 2 Flicks of the wrist, Cumin
  • ¼ tsp. Chinese Ginger powder
  • 1 tbsp. Kosher Salt
  • Cracked Black Pepper (to taste)

A Cocinar:

  1. You will need a crock-pot for this amazing stew. Now that you have it ready set it on low and the timer for 8hrs
  2. Place all “El Cuerpo” ingredients in the crock-pot first than add the sabor and mix well with a slotted spoon or whatever you have handy. Taste it to see if you need any flavor adjustment. 
  3. Place the lid on it, walk away, and do whatever it is you want for the next 8 hours. 
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