Estofado de ternera fácil

Ingredientes

• 750 g (1 1/2lb) stewing beef (cut into chunks)
• 10 baby onions (peeled (alternatively use one onion, finely chopped))
• 2 large carrots (peeled and sliced into thick coins)
• 2 stalks celery (finely chopped)
• 6 garlic cloves (minced)
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp tomato paste
• 1 cup red wine
• 5 cups beef broth / beef stock
• salt and black pepper (to taste)

Preparación

1. 1

   Pat the beef dry with paper towels then season generously with salt and black pepper.

2. 2

   Heat a few tablespoons of oil (olive oil/canola oil/sunflower oil) in a large Dutch oven, deep braiser or casserole pot set over medium-high heat then add the beef and allow to brown, in batches, to prevent overcrowding the pan.

3. 3

   Remove and set aside.

4. 4

   Sauté the onions, carrots and celery in the same pot until they start to turn golden brown then add the garlic and herbs and cook for another minute.

5. 5

   Add the tomato paste and stir into the vegetables then pour in the wine and stock.

6. 6

   Bring to a simmer then add the beef back to the pot.

7. 7

   Cover with a lid then reduce the heat and allow to simmer for 2-3 hours or until the beef is pull-apart tender.

8. 8

   I always have an extra cup or two of beef broth at hand to add to the stew if it reduces too much and gets too thick.

9. 9

   Once the beef is cooked, taste and adjust seasoning if necessary then serve.