Chilean beef stew, often called estofado de carne, is a home-style simmer of browned beef, potatoes, carrots, onion, and peas in a savory paprika-and-herb broth. Versions vary from household to household; this one builds flavor by browning the beef first, then gives it a gentle simmer until tender and serves it as a satisfying one-pot meal.
Ingredients
- 2½ lb (1.13 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
- 1½ tsp (7 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, about 10 oz (280 g), finely chopped
- 3 garlic cloves, about 15 g, minced
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (2 g) sweet paprika or Chilean ají de color
- ½ tsp (1 g) ground cumin
- 1 tsp (1 g) dried oregano
- ½ cup (120 ml) dry red wine, or use extra beef broth
- 3 cups (720 ml) low-sodium beef broth
- 1 tbsp (16 g) tomato paste
- 1 bay leaf, about 0.2 g
- 3 medium carrots, about 10 oz (280 g), peeled and cut into 1-inch (2.5 cm) pieces
- 1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
- 1 cup (150 g) frozen peas
- 1 tbsp (15 ml) red wine vinegar, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley, for serving
Instructions
- Prepare the beef and vegetables. Pat the beef dry with paper towels; dry surfaces brown better than damp ones. Season it with the salt and pepper. Chop the onion, mince the garlic, and cut the carrots and potatoes into pieces of roughly even size so they cook at a similar rate. Keep the potatoes submerged in cold water if you cut them well before cooking, then drain and dry them before adding.
- Brown the beef, about 12 minutes. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two or three batches so the pan is not crowded, sear the beef for about 2 minutes per side, turning until several sides have a deep brown crust. Transfer each batch to a plate. If the pan looks dry between batches, add a small splash of oil; do not rush by piling all the meat into the pot, as it will steam instead of brown.
- Soften the onion and bloom the seasonings, about 8 minutes. Lower the heat to medium. Add the onion to the same pot and cook, stirring and scraping up browned bits, until softened and lightly golden, about 6 minutes. Stir in the garlic for 30 seconds. Sprinkle in the flour, paprika, cumin, and oregano, and stir for about 1 minute so the flour coats the onion and the spices become fragrant. Chilean ají de color is a mild, sweet red pepper seasoning; sweet paprika is a practical substitute and gives a very similar color, though its flavor may be less distinctive.
- Deglaze and start the stew, about 3 minutes. Pour in the wine and scrape the bottom of the pot with a wooden spoon to loosen the browned fond. Let it bubble for about 2 minutes, then stir in the broth, tomato paste, and bay leaf. Return the beef and any juices on the plate to the pot. Bring the liquid just to a gentle boil, then lower the heat so it barely simmers. Cover the pot, leaving the lid slightly ajar if the liquid is bubbling too strongly.
- Simmer the beef, about 1 hour 20 minutes. Cook at a low, steady simmer, stirring every 20 to 25 minutes and checking that the bottom is not catching. The liquid should move gently, not boil hard; a vigorous boil can make beef fibers tighten and can break up the sauce. After about 80 minutes, test a large piece of beef with a fork. It should be beginning to soften but may still need more time once the vegetables go in. Use a food thermometer to check the thickest beef piece reaches 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef, followed by a 3-minute rest; the longer braise also develops the stew’s tender texture.
- Add the potatoes and carrots, about 25 minutes. Stir in the carrots and potatoes, cover, and maintain a gentle simmer for 25 minutes, or until the vegetables are tender when pierced with a small knife. Stir carefully once or twice so the potatoes stay intact. If the stew looks thicker than you like, add hot water or broth a little at a time. If it seems thin, uncover the pot for the last few minutes to let some liquid evaporate.
- Finish with peas and vinegar, about 5 minutes. Stir in the frozen peas and cook for 5 minutes, just until hot and tender. Remove the bay leaf. Mix in the vinegar, taste the broth, and add more salt, pepper, or a few drops of vinegar as needed. Let the pot stand off the heat for 5 minutes before serving; the sauce settles and the beef gets its required rest.
Tips
- Choose a braising cut. Beef chuck is a good choice because its connective tissue softens during a long, moist cook. Stew meat can work, but it is often cut from different parts of the animal and may finish unevenly. If some pieces are still firm at the end, keep simmering gently and check again in 10-minute intervals rather than raising the heat.
- Brown in uncrowded batches. The sear creates flavorful browned bits that become part of the broth. If the meat releases liquid and turns gray, the pan was too crowded or not hot enough. Let the pot heat again between batches, and avoid moving the cubes constantly while they brown.
- Adjust the broth thoughtfully. Low-sodium broth leaves room to season at the end. Add extra broth or hot water if the liquid reduces too much; uncover briefly if it needs to thicken. For a wine-free pot, replace the wine with broth and add an extra teaspoon of vinegar at the end if the flavor needs brightness.
- Keep the potato pieces large. Small pieces can collapse during the long simmer and make the stew pasty. Waxy potatoes hold their shape especially well. If using a floury potato, cut it a little larger and stir gently once it has softened.
Serving Suggestions
Serve the stew hot in deep bowls, making sure each portion gets beef, potatoes, carrots, peas, and plenty of broth. Chopped parsley adds a fresh finish, while crusty bread is useful for soaking up the sauce. For a Chilean-inspired table, offer cooked white rice alongside the stew; rice is a familiar accompaniment and can stretch the meal without changing the pot itself. A simple green salad dressed with oil and vinegar gives a crisp contrast to the rich braise.
If the sauce is especially hearty, serve a smaller bowl with bread rather than adding another starch. For a larger family meal, set out extra vinegar or a mild table sauce so each person can brighten or season their serving. The stew is filling on its own, so a light vegetable side such as steamed green beans or a tomato salad is also a good fit.
Variations
Use a different pepper seasoning. Chilean ají de color can be hard to find outside Chilean or Latin American groceries. Sweet paprika is the easiest substitute and keeps the stew mild; smoked paprika adds a noticeable smoky note that is less traditional to this flavor profile. If you enjoy gentle heat, add a small pinch of chili flakes, but keep the base seasoning restrained so it does not overwhelm the beef.
Change the vegetables. Replace up to half the potatoes with peeled pumpkin or winter squash, cut into large chunks. Add it during the final 20 to 25 minutes so it softens without disappearing. Green beans can replace some of the peas; cut them into short lengths and simmer until tender. These changes are practical variations rather than a claim that every Chilean household makes the stew the same way.
Make it without wine. Use an equal amount of beef broth in place of the red wine. The wine contributes acidity and depth, so the finished stew may taste a little rounder and less bright; a small splash of red wine vinegar at the end can balance it. For a gluten-free version, omit the flour and mash two or three cooked potato pieces into the broth, or use a gluten-free flour blend to lightly thicken it.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Divide a large batch among shallow containers so it cools promptly, then cover and refrigerate for 3 to 4 days. The broth may thicken as it chills, and the potatoes can absorb some liquid; loosen the stew with a splash of water or broth when reheating. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator when possible.
Reheat only the portion you plan to serve, on the stovetop over medium-low heat, stirring gently until steaming throughout. Add a little broth if needed, and bring leftovers to 165°F (74°C), checking with a food thermometer. In a microwave, use a covered microwave-safe dish, stir halfway through, and check the center in more than one spot. Avoid repeatedly cooling and reheating the full pot, which can make the vegetables break down and complicates safe handling.
Frequently Asked Questions
What cut of beef is best for Chilean beef stew?
Boneless chuck is reliable because it becomes tender during a slow simmer and gives the broth body. Beef brisket or boneless short rib can also work, but they may have more fat and may need a little more cooking time. Lean steak cuts are less suitable because they can turn dry and firm in a long braise.
Can I make this stew ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it within 2 hours. The flavors settle overnight, so it is convenient to make a day ahead. Reheat gently until it reaches 165°F (74°C), adding broth or water if the sauce has thickened in the refrigerator.
Why is my beef still tough?
It usually needs more time, not higher heat. Chuck softens as connective tissue breaks down, and the timing varies with the size of the cubes and the simmer. Keep the pot covered at a gentle bubble and check again after 10 to 15 minutes. A hard boil can make the meat tighten and the vegetables fall apart before the beef is tender.
Can I make Chilean beef stew in a slow cooker?
Yes. For the best flavor, brown the beef in a skillet and soften the onion with the seasonings before transferring them to the slow cooker. Add the broth, tomato paste, and bay leaf, then cook on low until the beef is tender, usually about 7 to 8 hours depending on the appliance. Add the potatoes and carrots according to your slow cooker’s timing so they do not become mushy, and stir in peas near the end. Check that the beef meets the safe temperature noted in the instructions.
How can I thicken the stew if it is too thin?
Simmer it uncovered for a few minutes to evaporate excess liquid, stirring gently. You can also mash a few cooked potato pieces against the side of the pot and stir them into the broth. Avoid adding a large amount of flour directly to the finished stew, since it can form lumps and leave a raw flour taste.
What can I use instead of potatoes?
Use large pieces of pumpkin or winter squash, or serve the stew over rice and leave the potatoes out. Squash cooks faster and is softer, so add it toward the end and check it early. The broth and beef remain the same, but the finished stew will be sweeter and less starchy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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