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Estofado de Res | What's For Dinner

Ingredients

2 lbs carne de res para estofar, en cubos de 4 cm3 cdas harina para todo uso2 cdas aceite de oliva1 grande cebolla amarilla, en cubos4 dientes dientes de ajo, picados3 grandes zanahorias, en trozos de 2 cm1.5 lbs papas Yukon Gold, en cuartos2 tallos tallos de apio, en rodajas4 tazas caldo de res2 cdas pasta de tomate1 cda salsa Worcestershire1 cdta tomillo seco2 enteras hojas de laurel1.5 cdtas sal1 cdta pimienta negra

Instructions

1

Seca los cubos de res con toallas de papel. Sazona con sal y pimienta, luego reboza en harina para cubrir uniformemente.

Tip: La carne seca se sella mejor. La carne húmeda se cocina al vapor en vez de dorarse, lo que significa menos sabor.

2

Calienta el aceite de oliva en una olla grande de hierro a fuego medio-alto. Sella la carne en tandas (no llenes demasiado la olla) durante 2-3 minutos por lado hasta que esté profundamente dorada. Retira y reserva.

3

En la misma olla, saltea la cebolla durante 3-4 minutos. Agrega el ajo y la pasta de tomate, cocina 1 minuto. Deglasa con un chorrito de caldo de res, raspando los trocitos dorados del fondo.

4

Regresa la carne a la olla. Agrega el caldo restante, la salsa Worcestershire, el tomillo y las hojas de laurel. Lleva a ebullición, luego reduce a fuego lento. Tapa y cocina durante 1 hora.

5

Agrega las papas, zanahorias y apio. Continúa cocinando a fuego lento tapado durante otros 45-60 minutos hasta que la carne y los vegetales estén tiernos al tenedor.

6

Retira las hojas de laurel. Prueba y ajusta el sazón. El estofado debe ser espeso y rico. Si está muy líquido, cocina destapado 10 minutos más.

Nutrition per Serving

440kcal

Calories

36g

Protein

34g

Carbs

18g

Fat

5g

Fiber

Watch It Being Made

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Estofado de Res

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