Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the 600 grams of beef loin cubes in batches until browned on all sides, then remove the beef and set it aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add the 2 medium yellow onions and sauté until softened, about 5 minutes, before transferring them to a large clay pot.

3. 3

   Incorporate the 1 large red bell pepper, 1 large green bell pepper, and 4 cloves of minced garlic into the clay pot with the onions, stirring for 2 minutes.

4. 4

   Stir in 1 teaspoon of sweet paprika and 0.5 teaspoon of ground cumin, cooking for 1 minute until fragrant.

5. 5

   Add the 400 grams of crushed tomatoes, 400 ml of full-fat coconut milk, 250 ml of beef broth, the 2 bay leaves, and the seared beef loin to the clay pot, mixing well to combine all ingredients.

6. 6

   Cover the clay pot and place it in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the beef is tender, stirring occasionally during the last hour of cooking.

7. 7

   Season the estofado with salt and freshly ground black pepper to taste before serving hot.