Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium-high heat until shimmering, then sear 1.5 kilograms of beef chuck, seasoned with 1 teaspoon of salt and 0.5 teaspoon of black pepper, in batches until deeply browned on all sides, transferring the seared meat to a plate.

2. 2

   Add 1 large yellow onion, chopped, 2 medium carrots, peeled and chopped, and 2 celery stalks, chopped, to the same pot and sauté for 8 minutes until softened, stirring occasionally.

3. 3

   Stir in 4 cloves of minced garlic and 2 tablespoons of tomato paste, cooking for 2 minutes until fragrant, then deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom.

4. 4

   Return the seared beef to the pot, then add 4 cups of beef broth, 1 finely diced preserved lemon, 1 tablespoon of smoked paprika, 1 teaspoon of dried oregano, and 2 bay leaves, ensuring the beef is mostly submerged.

5. 5

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and braise for 2 hours, stirring occasionally.

6. 6

   Add 600 grams of new potatoes, halved or quartered, to the pot, then re-cover and continue to braise for another 45 minutes to 1 hour, or until the beef is fork-tender and the potatoes are cooked through.

7. 7

   Taste the estofado and adjust seasoning with additional salt and black pepper as needed, discarding the bay leaves before serving.