Estofado de Ternera al Vino Tinto

Ingredientes

• 3 pounds beef chuck roast (excess fat trimmed, cut into 1-inch pieces)
• 1/4 cup all-purpose flour
• 1 Tablespoon kosher salt
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 2 Tablespoons olive oil (divided)
• 1 medium onion (thinly sliced)
• 6 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 3 cups beef broth
• 1 1/2 cups dry red wine
• 2 Tablespoons Worcestershire sauce
• 1 12-oz. bag baby carrots (or 3 carrots, peeled and cut into large chunks)
• 1 1/2 pounds Yukon Gold potatoes (about 5 medium potatoes, peeled and cut into 1-inch pieces)
• 2 Tablespoons fresh lemon juice (plus more to taste)
• *** To thicken (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
• Fresh parsley (minced)

Preparación

1. 1

   In a large bowl, toss the 3 pounds beef chuck roast with the ¼ cup all-purpose flour, 1 Tablespoon kosher salt, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon black pepper, and 1 teaspoon onion powder.

2. 2

   Add 1 TBSP olive oil to a large dutch oven, or heavy pot, and heat over medium-high heat. Once hot, add half the beef and cook until browned on all sides, about 5-7 minutes. Transfer the meat to a bowl and brown the second batch. Transfer the second batch to the bowl and set aside.

3. 3

   Add the remaining 1 TBSP olive oil to the now empty pot. Once hot, add the 1 medium onion and cook for 5-6 minutes, until softened. Add the 6 cloves garlic and cook 30 seconds longer. Add the 2 Tablespoons tomato paste and cook for 1 minute.

4. 4

   Add the 1 1/2 cups dry red wine and cook for 2-3 minutes, until reduced by about half, scraping any browned bits from the bottom of the pot.

5. 5

   Add the 3 cups beef broth, 2 Tablespoons Worcestershire sauce, 1 12-oz. bag baby carrots, 1 1/2 pounds Yukon Gold potatoes and browned beef to the pot.

6. 6

   Bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender, stirring occasionally.

7. 7

   Add the 2 Tablespoons fresh lemon juice and season to taste with more salt and pepper and lemon juice, as needed.

8. 8

   Sprinkle with fresh parsley and enjoy!