Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 325°F (160°C). In a large, oven-safe clay pot, heat 2 tablespoons of olive oil over medium-high heat on the stovetop and sear 2 pounds of beef chuck roast cubes on all sides until well browned, then remove the beef and set aside.

2. 2

   Add 1 large red onion, finely chopped, and 1 red bell pepper, diced, to the same clay pot and sauté for 5 minutes until softened. Stir in 4 cloves of minced garlic and cook for another 1 minute until fragrant.

3. 3

   Pour in 1 cup of dry red wine to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer for 2 minutes until reduced by half.

4. 4

   Return the seared beef to the pot, then add 1 (28-ounce) can of crushed tomatoes, 2 cups of beef broth, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 2 teaspoons of sweet paprika, 2 bay leaves, 1 tablespoon of salt, and 0.5 teaspoon of black pepper.

5. 5

   Add 2 medium potatoes, peeled and cut into 1.5-inch cubes, to the stew, stir well, cover the clay pot with its lid, and transfer it to the preheated oven to bake for 2 hours.

6. 6

   After 2 hours, carefully remove the clay pot from the oven, stir in 2 ripe plantains, peeled and sliced into 1-inch rounds, then re-cover and return to the oven for another 45-60 minutes, or until the beef is very tender and the plantains are cooked through.

7. 7

   Remove the bay leaves before serving this hearty Estofado de Carne y Plátano caliente.