FILIPINO BEEF ESTOFADO
The Filipino Beef Estofado is a Spanish-style Beef Stew that is an easy all-in-one meal to cook . The richness of this hearty stew cooked in wine, broth and seasonings, makes any event special. This recipe was adapted from "The Alba Cookbook of Senor Anastacio de Alba and Miguel de Alba", edited by Nancy Reyes-Lumen. Serves 6 to 8.*I share 3 alternate ways to cook this: Stove-top, in the Slow Cooker, or in the Instant PotCooking time indicated here is for the Instant Pot. Cooking on the stove-top and in the slow-cooker takes longer.
Provided by Asian in America
Categories Dinner Lunch Main Course
Number Of Ingredients 18
Steps:
- To cook stove-top: Over medium high heat, in a large stockpot, place the beef chunks with all the ingredients, except the carrots and potatoes. Cover and bring to a boil. Cook the beef on high heat for 20 minutes.
- Then reduce the heat to low. Keep covered and cook longer for 1 ½ to 2 hours or till beef is fork tender.
- Add the potatoes and carrots at the last 30 minutes of cooking. When cooked, garnish with sprigs of fresh parsley. Serve with boiled jasmine white rice.
- To cook in a Slow Cooker: I have also cooked this Spanish Beef Stew in a slow cooker (Crock Pot), at a setting of High, for 5 to 6 hours. I added the potatoes and carrots at the last 45 minutes of cooking.
- To cook in the Instant Pot:
- Place all the ingredients (except the parsley and cooked rice) in the inside pot of the Instant Pot or most multi-cooker pots.
- Secure the lid. Check that the release valve is set to Sealing. Check that the cooking pressure is on High.
- Select Manual and cook at High Pressure for 40 minutes.
- When cooking is complete, do a quick release and switch Cancel to turn off Instant Pot.
- Carefully open the lid. Arrange in a serving bowl or platter and garnish with parsley. Serve warm with rice.
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Nutrition Facts : ServingSize 1 g, Calories 737 kcal, Carbohydrate 6 g, Protein 65 g, Fat 41 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1228 mg, Fiber 1 g, Sugar 2 g
FILIPINO BEEF STEAK
This is a very easy recipe to make. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
- Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
- Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.
Nutrition Facts : Calories 756.4 calories, Carbohydrate 8.3 g, Cholesterol 175.4 mg, Fat 39.2 g, Fiber 1.6 g, Protein 88.5 g, SaturatedFat 11.1 g, Sodium 657.7 mg, Sugar 2.4 g
BEEF ESTOFADO
Enjoy this slow-cooked Peruvian beef stew from chef Robert Ortiz, packed with herbs and spices and topped with tomatoes, broad and cannellini beans
Provided by Robert Ortiz
Categories Dinner
Time 3h20m
Number Of Ingredients 19
Steps:
- Season the beef and mix with the chilli paste. Heat 1 tbsp oil in an ovenproof pan and fry the beef over a medium-high heat until evenly browned on all sides. You'll need to do this in batches and the pan should be hot enough to ensure the beef does not boil. Remove the beef to a bowl and heat the oven to 160C/140C fan/gas 3.
- Turn the heat down to medium, add another 1 tbsp oil and cook the onions and garlic for about 8-10 mins until caramelised. Pour in the beer and scrape up any browned bits using a wooden spoon. Return the beef to the pan and stir well. Add the bay leaves, chopped herbs, spices and dried mint, and slowly cook until the liquid has evaporated. Pour in the stock and bring to a simmer. Cover with a lid and cook in the oven for 1 hr.
- Remove the stew from the oven and continue to cook, uncovered, on the hob over a low heat for 1 hr or until slightly reduced. Add the potatoes and cook for 15-20 mins. Check the beef and potatoes are tender, then remove from the heat and leave to rest, covered.
- Bring a small pan of water to the boil and prepare a bowl of iced water. Drop the tomatoes into the boiling water for 20 seconds, then plunge into the cold water using a slotted spoon. Leave to cool, then peel away the skins.
- Stir the ají amarillo paste into the stew and top with the tomatoes, beans and chopped herbs.
Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 2.3 milligram of sodium
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- Heat a non-stick frying pan over medium heat. Season the beef with salt and ground pepper. Brown the beef cubes on all sides. (There is no need to add oil. As the beef browns, it will render enough fat to lightly fry the beef cubes.) Scoop out the beef cubes, and set aside.
- In a thick-bottomed pot, heat the olive oil. Saute the garlic, onion, tomatoes, bell peppers, oregano, bay leaves, and paprika with a little salt and pepper.
- When the vegetables have softened, pour in the stock. Swirl the pan and allow the mixture to boil over high heat for about five minutes or until the liquid is reduced to half. Stir in the tomato paste.
- Return the browned beef cubes to the pot. Pour in enough water to cover the meat. Stir. Bring to a boil, lower the heat, and cover the pot. Slowly cook the beef for about two hours or until tender.
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- In a medium bowl, whisk together garlic, 1 cup beef broth, brown sugar, soy sauce, bay leaf, and black pepper. Add the beef, stir to combine, cover, and refrigerate for at least 30 minutes.
- In a large saucepan, heat olive oil over medium heat. Remove the beef from the marinade, reserving marinade. Discard the bay leaf. Pat the beef dry with paper towels. Brown the beef on all sides, about 5 minutes.
- Add the reserved marinade, vinegar and remaining broth, bring to a boil, reduce heat, and simmer for 30 minutes.
- In a small bowl, stir together the cornstarch and water and add to the beef mixture with carrots, peas, and potatoes; increase heat to medium-high and cook 10 minutes or until thickened slightly, stirring frequently.
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