Estofado de Carne

Step by stepInstructions

1. Season the beef with salt and pepper; heat half the oil in a large pot over medium-high heat and brown the beef in batches for 6 to 8 minutes per batch; set aside.
2. Lower the heat, add the remaining oil and the onions, and cook 8 minutes until deep golden; add the garlic, cumin, and paprika and cook 1 minute.
3. Stir in the tomato paste and cook 2 minutes, then pour in the wine, scraping up the browned bits, and boil 2 minutes.
4. Return the beef with the broth and carrots, bring to a boil, then lower the heat, cover, and simmer 1 1/2 hours until the beef is very tender.
5. Add the potatoes and simmer, uncovered, 20 to 25 minutes until tender.
6. Stir in the peas, cook 5 minutes, adjust the seasoning, and serve hot with bread or rice.