From Yesi Miron's kitchen in Argentina.

Originally published on Cookpad Argentina as 🥘 Estofado de carne, with US measurements.

🥘 Beef Stew

Name: 🥘 Beef Stew
Total time: 7200 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 2.2 lbs roast beef, cut into large cubes (about 1 kg); 3 tablespoons oil (olive or sunflower); 1 large onion, chopped; 2 cloves garlic, chopped; 1 red bell pepper, chopped; 1 bay leaf; 3 1/4 cups bottled tomato sauce (about 750 ml); 1 teaspoon sugar; 1 teaspoon sweet paprika; 1/2 teaspoon crushed red pepper flakes; Salt and black pepper, to taste

Yesi Miron @yesicamiron

Mar del Plata

A recipe we love at home because the beef falls apart at the touch—you don’t even need a knife. With big, rustic chunks, this stew smells like home, comforts the soul, and makes you want to soak up every last bit with bread.

Yesi Miron @yesicamiron

Saved

Ingredients

2 hours

Serves 6 servings

2.2 lbsroast beef, cut into large cubes (about 1 kg)
3 tablespoonsoil (olive or sunflower)
1large onion, chopped
2 clovesgarlic, chopped
1red bell pepper, chopped
1bay leaf
3 1/4 cupsbottled tomato sauce (about 750 ml)
1 teaspoonsugar
1 teaspoonsweet paprika
1/2 teaspooncrushed red pepper flakes
Salt and black pepper, to taste

Saved

Steps

2 hours

1

Sauté the onion, garlic, and bell pepper. Cook until the onion is translucent and everything is fragrant.
2

In the same pot, brown the large cubes of beef.
3

Add the tomato sauce, bay leaf, sugar, paprika, red pepper flakes, salt, and black pepper. Cover and cook over low heat for 1 1/2 hours, stirring occasionally. The beef should be so tender it falls apart easily.