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Estofado de Res con Champigñones y Tannat (Beef Stew with Mushrooms and Tannat Wine)

Estofado de Res con Champigñones y Tannat (Beef Stew with Mushrooms and Tannat Wine)

If you are deep in the cold, dark winter doldrums, why not plan an evening jaunt to Uruguay with a meal typical of this country famous for its beef? No airplane tickets necessary! This stew is thick and velvety with chunky mushrooms and nose grabbing aromas of red wine and garlic. The best of Uruguay can be yours for the evening.


Ingredients
2
tablespoons
Olive Oil
1
large onion, chopped
2
pounds
beef stew meat, cut into 1-inch pieces
1
pound
cremini mushrooms, washed and halved
1 1/2
cups
plus 2 tablespoons Tannat (red wine)
1
clove
garlic, minced
2
bay leaves
1
tablespoon
all-purpose flour
1
teaspoon
maggi seasoning
*
kosher salt and freshly ground black pepper
Directions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and sauté for 1 minute. Add the beef cubes and cook until browned, about 7 minutes.
Add the mushrooms, 1 1/2 cups Tannat, garlic and bay leaves. Add salt and pepper, cover, and simmer the stew over medium heat for about 1 hour, 15 minutes. Uncover and check the liquid level occasionally, adding 1/2 cup of water (or Tannat) if the estofado looks dry.
The estofado is fully cooked once the beef is fork-tender. Mix the flour with the remaining 2 tablespoons of Tannat until it is smooth and free of lumps. Add to the simmering estafado, stir, and continue to simmer for another 5 minutes so that the stew thickens. Add the Maggi seasoning and stir to combine well.

The base number of servings for this recipe is 6
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