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Estofado Recipe

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This recipe for Estofado is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound beef stew meat, cut into 1 inch cubes
1 T. cooking oil
1 cup dry red wine
1 8 ounce can tomatoes, cut up
1 large onion, sliced
1 green pepper, cut in strips
1/4 cup raisins
1/4 cup dried apricots, halved
1 1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried tarragon
1 bay leaf
1/2 cup sliced pitted ripe olives
1 cup cold water
1 T. all-purpose flour
Directions:
Directions:
In skillet brown beef cubes in hot oil. Stir in wine, undrained tomatoes, onion, green pepper, raisins, apricots, salt, pepper and garlic. In a cheesecloth bag combine basil, thyme, tarragon and bay leaf; add to meat mixture. Simmer, covered 2 hours.
Stir mushrooms and olives into stew; simmer, covered 30 minutes more. Discard herb bag. Blend cold water with flour; stir into stew. Cook and stir till thickened and bubbly. Serve over rice.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
Cooking time is 2 1/2 hours
Personal Notes:
Personal Notes:
I love this recipe! It is scrumptious. Brian thinks it's flaky because it's got apricots and raisins in it...

 

 

 

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