estofado

Categories
Tex/mexican
Beef
Soup/stew
Main dish
Yield
1 servings
MeasureIngredient
1½ pounds Stew beef (lean)
1 each Onion, chopped
1 each Clove garlic, chopped
¼ cup Oil
½ cup Tomato sauce
1 cup Water
3 tablespoons Wine vinegar
1 teaspoon Salt
½ teaspoon Pepper
12 teaspoons Oregano
3 larges Carrots, cut up
3 larges Potatoes, cut up

FROM: ARIZONA COOKBOOK

Put all ingredients (except for carrots and potatoes) into 2-qt.

covered pan. Cover and simmer over low heat for 1½-2 hrs. Add the vegetables and continue simmering until meat is tender. This stew will have a thin liquid. Looks easily adaptable to crock pot or pressure cooker.

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