Estofado de res en salsa de tomate

Ingredientes

• 2 pounds boneless beef for stew (cut into 2” x 2” cubes)
• 2 tablespoons vegetable oil
• 2 tablespoons all purpose flour
• 1 garlic clove (minced)
• 1 cup chopped white onion
• 2 large carrots (slice crosswise)
• 1/2 teaspoon salt
• 4 cups beef stock
• 1 bay leaf
• 1 cup tomato sauce
• 1/4 teaspoon cumin powder
• 2 large potatoes (peeled and cut into small chunks)

Preparación

1. 1

   Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent.

2. 2

   Coat the beef chunks with the flour and add to the pot, stirring occasionally, until lightly browned.

3. 3

   Add the tomato sauce, beef stock, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to medium low, cover and let it cook for about 1 hour and 10 minutes or until the meat is tender.

4. 4

   Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.

5. 5

   Serve with white rice.