The Filipino Beef Estofado Recipe
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| Filipino Beef Estofado |
2 lbs. boneless beef sirloin tip roast, cut into 1 lb. chunks
1-2 tablespoons flour
vegetable oil for frying
2 cloves garlic, minced
I medium-sized onion, sliced
2 medium-sized tomatoes, sliced
2-3 cups water
1/4 cup vinegar
1 bay leaf
2 carrots, sliced diagonally, 1/2-inch thick
6 small potatoes, peeled
12 fresh whole mushrooms
salt and pepper to taste
Method:
Season beef with a little salt and pepper. Rub beef with flour. In a deep pan over medium high heat, brown meat surface in a little oil. Set aside.
In the same pan over medium heat, sauté garlic in I tablespoon oil until lightly browned. Add onion and tomatoes. Cook for 3 minutes. Add beef, vinegar, water, bay leaf and a little salt and pepper. Cover pan, bring to a boil, then reduce heat to medium low and simmer for about 1 hour and 30 minutes or until meat is almost tender.
Turn beef and stir sauce occasionally. Add a little more water for more sauce. Correct seasonings to taste. Add carrots and potatoes. Cover and continue cooking for another 10-15 minutes or until vegetables are done. Add mushrooms last.
Cook for 2 more minutes. Remove vegetables carefully. Set aside. Transfer beef to serving platter. I..et cool a little then slice into serving pieces.
Pour just enough sauce on beef and arrange vegetables around it. Serve warm. Serves 4-6
