ReceptnaptárMexican beef stew with olives and raisins (estofado)
Estofado is a fine example of Spanish and Mexican cooking meeting. Beef turns tender slowly in tomato, while olives and raisins bring the sweet and salty contrast of Mediterranean seasoning to the Mexican table. In a covered pot there is little work, yet the result is a deeply flavoured, saucy stew.
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Ingredients
Method
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- Season the beef with salt and pepper. Heat the lard in a large, heavy pot, brown the meat in batches, and remove.
- Sauté the onion, garlic and whole green peppers for 5 minutes.
- Add the vinegar, tomatoes, raisins, olives and thyme, and cook for 5 minutes.
- Return the meat, pour in 200-300 ml water, and cook covered over low heat for 1 hour 15 minutes, until the meat is tender.
- Remove the green peppers, taste, and add salt if needed.
- Serve on toast or with rice.
Source: Project Gutenberg – One Hundred & One Mexican Dishes (May E. Southworth, 1906) – Estofado (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Brown the meat in batches, because in a crowded pot it does not colour but starts to stew, and the dish ends up paler.
- Cook the green pepper whole in the stew, so it gives a gentle aroma and is easy to remove at the end.
- Olives are salty, so adjust the salt at the end of cooking. The flavours come together better by the next day, so it is worth making it the day before.
Frequently asked questions
What should I serve it with?
With boiled rice, warm tortillas or toast, so that none of the sauce goes to waste.
Can I freeze it?
Yes, it keeps for 3 months with its sauce. Thaw it in the fridge, then reheat over a low heat.
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