Warm, comforting, and packed with flavor, this Estofado de Carne is a classic beef stew that everyone will love. Slow-cooked with tender meat, potatoes, and rich spices, it’s the perfect dish for cozy nights!
What is estofado de carne?
Estofado de carne is a rich Latin American beef stew that's slow-cooked until fork-tender, featuring tender vegetables and warm spices like cumin and paprika. This hearty braised dish is similar to carne guisada or seco de carne, with regional variations across countries.
Learning how to make estofado de carne is not difficult, it just takes a little patience to get that meat nice and tender! My estofado de carne recipe is based on the Ecuadorian version. I like to add carrots and potatoes for a heartier meal, but you can omit the carrots and potatoes if you prefer!
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Ingredients
You just need a handful of ingredients to make this estofado de carne recipe. Here's what you'll need:
- Beef Chuck: Choose well-marbled chuck roast for best flavor and cut into even-sized pieces. It becomes tender during the long cooking process!
- Oil: To sear the beef!
- Salt & Pepper: Season the beef with salt and pepper to taste!
- Refrito: Also known as sofrito, this is a combination of onion, green bell pepper, tomato, and garlic. Feel free to peel the tomato first if you don't want tomato skin in the estofado.
- Spices: You will need cumin, paprika, and dried oregano to season up the stew.
- Tomato Paste: For a deeper tomato flavor! Alternatively, you can add about ½ cup tomato sauce.
- Beef Broth: I like to use beef broth or beef bouillon with water to add extra flavor. As the estofado cooks, it might need a bit more liquid. If so, add water as you go.
- Carrots & Potatoes: This is optional, if you want a little more substance! Add them towards the last 30 minutes of cooking.
- Cilantro: Add a sprig of cilantro to the estofado de carne as it is cooking, and then garnish with more at the end.
See recipe card for quantities.
How to Make Estofado de Carne
- Sear the Beef: Heat a large skillet with a lid or Dutch oven on medium heat. Add the oil and beef chuck pieces to the skillet. Season with salt and pepper to taste. Allow the beef to sear on all sides.
- Add Aromatics: Add the diced onion, green bell pepper, garlic, and tomato. Sauté until fragrant and soft, about 3-4 minutes.
- Add Spices: Season the vegetable and beef mixture with the cumin, paprika, oregano, and salt. Stir to combine. Then, add the tomato paste and beef broth.
- Simmer: Bring to a simmer, add the cilantro sprigs, and cover with a lid. Cook for about 3 to 3 ½ hours, until the beef is fork tender. Check on it as it is cooking, and add extra water or beef broth if the mixture is getting dry. You want it to be saucy in the end!
- Add Potatoes & Carrots: Add the diced potato and carrots. Simmer until tender, for another 15-20 minutes.
- Serve & Enjoy: Serve the estofado de carne with rice and avocado and enjoy!
Hint: If the beef is not tender yet, it needs more time to cook! Let it simmer a bit longer until it is nice and tender. Add more liquid if needed!
Tips for Success
- Pat beef dry before searing for better browning. Removing excess moisture creates a crust and prevents steaming.
- Cut vegetables uniformly for even cooking. This ensures all pieces become tender at the same time without some being under or overcooked.
- Remove cilantro stems before serving. While they add flavor during cooking, the stems can be tough and unpleasant to eat.
Recipe Variations
There are many variations of estofado de carne out there, and you can make it exactly how you want it! Here are some common variations:
- Vegetables: Add olives or peas to the mix, for different flavors and texture. You can also omit the vegetables if you prefer.
- Spices: Include bay leaves or swap regular paprika with smoked paprika for a deeper flavor.
- Liquid: Substitute red wine for part of the broth, which will create a more complex and richer flavor.
Storage
Store any leftover estofado de carne in an airtight container in the refrigerator for up to 3-4 days! You can easily freeze it, too. Allow it to cool and place it in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating and enjoy!
Frequently Asked Questions
Yes! Brown the meat and sauté aromatics first, then transfer to slow cooker. Cook on low 8-10 hours or high 4-6 hours.
The meat in this beef stew will take about 3-4 hours simmering on the stove to become super tender. If you notice it isn't tender yet, let it simmer longer. It will get softer, I promise!
What to Serve with Estofado de Carne
The classic way to serve this beef stew recipe is spooned over fluffy white rice with sliced avocado alongside, allowing the rice to soak up the gravy. I always serve it with patacones or fried sweet plantains, too. If I have any leftovers, I like to serve it in tacos or burritos with melty cheese!
More Recipes to Try
- Encocado de Pescado
- Ecuadorian Shrimp Ceviche
- Mexican Picadillo
- Ground Beef Taco Bowls
- Cast Iron Chicken Breast
How to Make Estofado de Carne
Ingredients
- 1 lb beef chuck cut into 1 inch cubes
- 1 tablespoon oil
- salt & pepper to taste
- 1 white or yellow onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 1 tomato diced and peeled (if preferred)
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 3-4 cups beef broth plus water if needed for moisture
- 1 large carrot diced
- 1 large potato peeled and diced
- cilantro a few whole sprigs for simmering, and freshly chopped for garnish.
Instructions
- Heat a large skillet with a lid or Dutch oven on medium heat. Add the oil and beef chuck pieces to the skillet. Season with salt and pepper to taste. Allow the beef to sear on all sides.1 lb beef chuck, 1 tablespoon oil, salt & pepper
- Add the diced onion, green bell pepper, garlic, and tomato. Sauté until fragrant and soft, about 3-4 minutes.1 white or yellow onion, 1 green bell pepper, 3 garlic cloves, 1 tomato
- Season the vegetable and beef mixture with the cumin, paprika, oregano, and salt. Stir to combine. Then, add the tomato paste and beef broth.1 teaspoon cumin, ½ teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, 1 tablespoon tomato paste, 3-4 cups beef broth
- Bring to a simmer, add the cilantro sprigs, and cover with a lid. Cook for about 3 to 3 ½ hours, until the beef is fork tender. Check on it as it is cooking, and add extra water or beef broth if the mixture is getting dry. You want it to be saucy in the end!cilantro
- Add the diced potato and carrots. Simmer until tender, for another 15-20 minutes.1 large carrot, 1 large potato
- Serve the estofado de carne with rice and avocado and enjoy!
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