Estofado
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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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