Wednesday, August 22, 2007

Beef Stew

Beef Stew

A Cuban style stew - delish! (Even non-Cuban Floridians love the food!)

Estafado (Beef Stew) (Level 1)

3 Tablespoon olive oil
1 large onion finely chopped
2 lbs lean stewing beef cut into 1" cubes
2 cloves garlic crushed
3 Tbsp red wine vinegar
1/2 cup tomato sauce
1 cup red wine
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup green chile salsa
2 Tablespoon finely minced fresh cilantro

In a 10" skillet heat 2 Tbsp oil over medium high heat. Saute the
onion for 3-5 minutes, stirring constantly. Remove the onion from the
pan with a slotted spoon, leaving the liquid, and set aside.

Add the remaining oil to the pan and heat. Place the meat in the pan
and brown well, stirring frequently. Return the onion to the pan. Add
the remaining ingredients. Bring the mixture to a boil over high heat,
reduce heat and simmer covered for 1 1/2 to 2 hours until the meat is
fork tender.

Turn into a warmed serving dish and garnish with the cilantro.