Estofado de Ternera Tradicional

Ingredientes

• 2 Tablespoons Butter
• 2 Pounds Beef Chuck (Cubed)
• 1 Onion (Large Yellow, Sliced)
• 6 Ounces Pearl Onions ( or 1 Additional Onion- 1/2 Minced and 1/2 Chopped in bigger pieces)
• 1 Clove Garlic (Large, peeled and on a toothpick)
• 4 Cups Water (Boiling)
• 1 Tablespoon Salt
• 1 Tablespoon Lemon Juice
• 1 teaspoon Sugar
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon Pepper
• 1/2 teaspoon Paprika (we use Smoked Paprika)
• 2 Bay Leaves
• 1 Dash Allspice (or cloves)
• 6 Carrots (Large, chopped at a diagonal)
• 6 Potatoes (Medium Russet, Peeled and Chopped)
• 1/2 Cup Water (Cold)
• 1/4 Cup Flour
• Fresh parsley for garnishing (optional)

Preparación

1. 1

   Heat a dutch oven to medium heat and add the butter.

2. 2

   Turn the heat to medium high and start to add the meat in batches, browning on each side and then removing to a plate.

3. 3

   Add all of the meat back in and turn the heat back to medium. Add a drizzle of oil back in the pot if it appears to be dry.

4. 4

   Add all of the onions into the pot along with the garlic on a toothpick for easy retrieval later.

5. 5

   Continue to add the water, salt, lemon juice, sugar, worcestershire sauce, pepper, parika, bay leaf and allspice.

6. 6

   Gently cook the mixture by covering with a lid once it has reached a simmer and turn the heat to medium low, or low depending on how hot your stove stays. Keep it at a low simmer for 2 hours.

7. 7

   The meat should be tender now, add the carrots and potatoes. Remove the lid and simmer for an additional 30-45 minutes or until everything is soft.

8. 8

   Discard the bay leaves and garlic.

9. 9

   In a glass measuring cup, add the cold water and quickly whisk in the flour.

10. 10

    Stir the mixture into the soup and cook gently for another 5-15 minutes to thicken.

11. 11

    Garnish with some chopped fresh parsley and serve with crusty bread or rolls!