Estofado de ternera

Ingredients

For 2 people

• 1 lb beef chuck, cut into 1 1/2-inch cubes and patted dry
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 medium yellow onion, 6 oz chopped
• 2 medium carrots, 4 oz peeled and sliced
• 2 tsp minced garlic
• 8 oz Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup low-sodium beef broth
• 1/2 cup water
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley

Method

1. Season and dust the beefHeat the oven to 325 F, or keep the stew on the stovetop for a very gentle simmer. Season the 1 lb beef chuck with the 1/2 tsp salt and 1/4 tsp black pepper, then toss it with the 1 tbsp all-purpose flour until lightly coated. The flour should barely cling, not form a paste; it will help the finished stew thicken later.
2. Brown the beef in batchesHeat the 1 tbsp olive oil in a heavy 4-quart Dutch oven over medium-high heat. Add the beef in a single layer and brown on 2 sides, about 6 to 8 minutes total per batch. Work in batches so the meat sears instead of steaming, and transfer each batch to a plate as it browns.
3. Soften the aromaticsReduce the heat to medium. Add the 1 medium yellow onion and 2 medium carrots to the pot, then cook for 5 to 6 minutes, stirring often, until the onion turns translucent and the edges start to color. Stir in the 2 tsp minced garlic and cook for 30 seconds, just until fragrant.
4. Build the base with tomato and paprikaAdd the 2 tbsp tomato paste and 1 tsp smoked paprika. Stir constantly for 1 minute so the tomato paste darkens slightly and the paprika blooms in the fat. This step deepens the flavor and keeps the stew from tasting flat or metallic.
5. Deglaze with winePour in the 1/2 cup dry red wine and scrape the bottom of the pot with a wooden spoon, loosening every browned bit. Let the wine bubble for 2 to 3 minutes until it reduces by about half and no longer smells sharply alcoholic.
6. Add stock, beef, and simmer gentlyReturn the browned beef and any juices to the pot. Add the 1 cup low-sodium beef broth, 1/2 cup water, and 1 bay leaf. Bring just to a simmer, then cover and cook on low heat, or transfer the covered Dutch oven to the oven, for 60 minutes. The liquid should barely move, with only occasional lazy bubbles.
7. Add potatoes and finish the braiseStir in the 8 oz Yukon Gold potatoes. Cover again and continue cooking for 35 to 40 minutes, until the beef is fork-tender and the potatoes are cooked through but still hold their shape. If the sauce looks too thin, uncover for the last 10 minutes so it reduces to a glossy gravy.
8. Adjust texture and serveRemove the bay leaf. If you want a slightly thicker stew, mash a few potato pieces against the side of the pot and stir them back in. Taste and adjust only if needed, then let the stew rest off the heat for 10 minutes so the sauce settles. Spoon into bowls and finish with the 1 tbsp chopped parsley.