Uruguayan Beef Stew
A hearty stew originating from Uruguay, made with tender beef and rich flavors.
Ingredients
- ●1.5 lbs Beef Chuckcut into 1 1/2-inch cubes
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Red Winefull-bodied
- ●2 cups Beef Brothlow-sodium
- ●2 tbsp Tomato Pastedried
- ●1 tsp Dried Oreganoground
- ●1 tsp Saltkosher
- ●1/2 tsp Black Pepperfreshly ground
- ●optional Uruguayan Salsa Criollafor serving
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef on all sides, about 5 minutes. Remove and set aside.
- 3
Reduce the heat to medium and add more oil if necessary. Sauté the onion and garlic until softened, about 5 minutes.
- 4
Add the red wine, scraping the bottom of the pot to release browned bits. Bring to a boil and cook until reduced by half, about 5 minutes.
- 5
Add the beef broth, tomato paste, oregano, salt, and pepper. Stir to combine.
- 6
Return the beef to the pot and bring to a boil. Cover and transfer to the oven.
- 7
Braise the stew for 2 1/2 to 3 hours, or until the beef is tender.
- 8
Serve the stew hot, garnished with Uruguayan Salsa Criolla if desired.
- 9
Serve with crusty bread or over egg noodles.
- 10
Let the stew rest for 15 minutes before serving to allow the flavors to meld.