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 Chilean - Estofado
adapted from Three Generations of Chilean Cuisine by M Umana-Murray
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Description
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Ingredients
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- 2 Pounds Rump Roast -- cubed
- 3 Tablespoons Olive Oil
- 1 Large Onion -- finely chopped
- 1 Large Carrot -- sliced
- 1 Large Red Bell Pepper -- finely chopped
- 6 Large Mushroom -- sliced
- 3 Cloves Garlic -- finely chopped
- 6 Large Black Peppercorns
- 1 Pinch Alino
- 1 Medium Bay Leaf
- 1/2 Cup Port Wine
- 1 Tablespoon Soy Sauce
- 1/2 Cup Beef Stock
- 1 Large Can Of Plum Tomatoes
- 1 Package Green Beans, Frozen
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Directions
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Preheat oven to 325 degrees. In a large casserole with a lid, heat the oil and brown the beef. Add onion, carrot, pepper, mushrooms, garlic, peppercorns, alino, and bay leaf. Saute for 5 minutes. Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours. Add green beans and cook for 10 minutes. Serve.
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Serves
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6
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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