Slow Cooking Thursday!!!7:24 AM
Thank you to all the ladies who participate every week, I can't tell you how much I enjoy your recipes.
Here's mine for today, don't forget to leave a comment and your name on Mr Linky so the rest of us can come save your recipes to try them out :)
Estofado is a southwestern beef stew.
2 pounds beef stew meat, trimmed of any excess fat, cut into 1 to 1 1/2-inch chunks and blotted dry
Salt and freshly ground black pepper to taste
2 tablespoons all-purpose or whole wheat pastry flour
3 tablespoons olive oil
1 large yellow onion, finely chopped
1 cup smooth or chunky tomato salsa
3 tablespoons red wine vinegar
Pinch of dried oregano or marjoram
1/3 cup dry red wine
2 tablespoons chopped fresh flat-leaf parsley
In a zippered-top plastic bag or a bowl, toss the beef, in batches, with the salt, pepper and flour.
In a large skillet over medium-high heat, warm 1 1/2 tablespoons of the oil until very hot. Add the onion and cook, stirring, until softened, about 5 minutes, then transfer to the crock. Add half the beef to the skillet and brown on all sides, 3 to 4 minutes. Transfer to the slow cooker. Brown the remaining beef in the oil and add to the cooker. Add the salsa, vinegar, oregano and water to the cooker and stir to evenly distribute.
Pour the wine into the skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan; it will reduce a bit. Pour into the cooker and stir. Cover and cook on LOW for 6 to 8 hours.
Season with salt and pepper and stir in the parsley. If the estofado is too thin, thicken it up with a little cornstarch. Serve with rice.