Estofado-Stew(Serves 4)

Name: Estofado-Stew(Serves 4)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 lb. boneless chuck, cut for stew; 1 chopped onion; 2 Tbsp. oil; 1/8 tsp. garlic powder; 4 Tbsp. olive oil; 1/2 c. tomato sauce; 3 Tbsp. vinegar; 1 c. Burgundy; 1 bay leaf; 1 tsp. oregano; salt and pepper; 1 (7 oz.) can green chili salsa

Eats Now Editorial Team · Soups & Stews

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Estofado-Stew(Serves 4) – a delicious recipe with boneless chuck, onion, oil, garlic powder, olive oil, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 lb. boneless chuck, cut for stew
1 chopped onion
2 Tbsp. oil
1/8 tsp. garlic powder
4 Tbsp. olive oil
1/2 c. tomato sauce
3 Tbsp. vinegar
1 c. Burgundy
1 bay leaf
1 tsp. oregano
salt and pepper
1 (7 oz.) can green chili salsa

1
Brown meat and onion in oil in Dutch oven; add remaining ingredients.
2
Cover and bring to a boil.
3
Reduce heat and simmer for 2 to 3 hours or until meat is tender.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb. boneless chuck, cut for stew, 1 chopped onion, 2 Tbsp. oil, 1/8 tsp. garlic powder, and more.

Yes, Estofado-Stew(Serves 4) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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