Estofado de Res

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Huancayo, Mantaro Valley

📍 Where this dish comes from: Huancayo, Mantaro Valley
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Estofado de Res, plated and ready to serve

A rustic tomato-based Peruvian beef stew, simmered low and slow with carrots and red wine until deeply savory.

What You’ll Need

Ingredients for Estofado de Res

Estofado de Res

A rustic tomato-based Peruvian beef stew, simmered low and slow with carrots and red wine until deeply savory.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 370kcal

Ingredients

  • 2 lb beef chuck cubed
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 2 carrots sliced
  • 1 cup mushrooms sliced
  • 1 bay leaf
  • Sea salt, black pepper, and dried oregano

Instructions

  • Brown the beef in olive oil in batches, then set aside.
  • Sauté the onion and garlic until soft.
  • Deglaze with the red wine, scraping up the browned bits.
  • Stir in the tomato paste, then add the broth, bay leaf, and oregano.
  • Return the beef to the pot, cover, and simmer 1 hour.
  • Add the carrots and mushrooms and simmer another 20–30 minutes, until the beef is tender.
  • Remove the bay leaf and serve hot.

Nutrition

Serving: 1serving | Calories: 370kcal | Protein: 32g | Fat: 22g | Fiber: 2g
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Cooking Estofado de Res in the kitchen

Health Benefits

  • Carrots are used in a modest amount to keep carbs reasonable, with no flour or starch thickener.

Pairs Well With

  • Huancaina Cauliflower
  • Judías Verdes Saltadas
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