Estofado de Res al Chipotle con Papas y Zanahorias

Estofado de Res al Chipotle con Papas y Zanahorias ingredients

• 1.5 lbs beef chuck or skirt steak
• 2 tbsp olive oil
• 1 each white onion
• 3 cloves garlic
• 14.5 oz diced tomatoes
• 2 each chipotle peppers in adobo sauce
• 3 cups beef broth
• 2 each russet potatoes
• 2 each carrots
• 1 each bay leaf
• 0.5 tsp dried oregano
• 0.25 tsp ground cumin
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro

How to make Estofado de Res al Chipotle con Papas y Zanahorias

1. Pat the 1.5 lbs beef cubes dry with paper towels and season them generously with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the seasoned beef in batches, searing until well-browned on all sides, about 3-4 minutes per batch. Remove the seared beef and set aside.
3. Reduce the heat to medium. Add the 1 chopped white onion to the pot and cook, stirring frequently, until softened and translucent, about 5 minutes. Stir in the 3 minced garlic cloves and cook for another minute until fragrant.
4. Stir in the 14.5 oz can diced tomatoes (undrained), 2 chopped chipotle peppers plus 1 tablespoon adobo sauce, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground cumin. Cook, stirring, for 3 minutes, allowing the flavors to meld.
5. Return the seared beef to the pot. Pour in 3 cups beef broth and add the 1 bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, allowing the beef to become tender.
6. After 45 minutes, add the 2 peeled and cubed russet potatoes and 2 peeled and sliced carrots to the pot. Stir gently to combine.
7. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes and carrots are fork-tender and the beef is very tender. If the stew becomes too thick, add a splash more beef broth.
8. Taste the estofado and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
9. Ladle the hot Estofado de Res al Chipotle into bowls, ensuring each serving has plenty of beef and vegetables. Garnish generously with 1/4 cup fresh chopped cilantro before serving.

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