Beef Estofado

• beef (cheek steak)↗850g g

  cut into 2 cm cubes

• dried chili paste↗120g g

  (ají panca)

• vegetable oil↗2 tbsp tbsp
• red onion↗3

  finely chopped

• garlic↗6

  minced

• beer↗2 x 500ml cans of dark ml

  e.g., dark ale (or use beef broth)

• bay leaf↗3
• coriander↗1 bunch of

  chopped

• parsley↗1 bunch of

  chopped

• fennel seeds↗2 tsp each tsp

  coriander and cumin seeds, toasted in a dry pan

• pink pepper↗2 tsp tsp
• mint↗2 tsp dried tsp

  (or use regular dried mint)

• beef broth↗1.7 litres l
• Maris Piper potatoes↗6 medium-large

  or King Edward potatoes, quartered

• ají amarillo paste↗60g g
• чері помідори↗200g
• консервована квасоля каннелліні↗120g canned

  прогріта

• боби↗120g

  відварені та очищені

• зелень↗handful of mixed chopped

  жменька змішаної нарізаної (м'ята, кінза та петрушка)

Step-by-step instructions

1. 1

   Season the beef and mix it with the chili paste. Heat 1 tbsp oil in a heavy‑bottomed pan and sear the meat over medium‑high heat until evenly browned on all sides. Do this in batches, ensuring the pan is hot enough that the meat does not steam. Transfer the meat to a bowl and preheat the oven to 160 °C/140 °C fan/gas 3.

2. 2

   Reduce the heat to medium, add another 1 tbsp oil and cook the onion and garlic for about 8‑10 minutes until they caramelize. Pour in the beer and scrape the browned bits with a wooden spoon. Return the beef to the pan and mix well. Add the bay leaves, chopped herbs, spices and dried mint, and simmer slowly until the liquid evaporates. Add the broth and bring to a gentle boil. Cover and bake in the oven for 1 hour.

3. 3

   Remove the stew from the oven and continue cooking uncovered on the stovetop over low heat for another hour or until the volume reduces slightly. Add the potatoes and cook for 15‑20 minutes. Check that the beef and potatoes are tender, then remove from heat and let rest, covered.

4. 4

   Bring a small pot of water to a boil and prepare a bowl of ice water. Blanch the tomatoes in the boiling water for 20 seconds, then quickly transfer them to the cold water using a slotted spoon. Let them cool, then peel off the skins.

5. 5

   Stir the ají amarillo paste into the stew and garnish with tomatoes, beans, and chopped herbs.