Estofado Stew
Ingredients
- 1 tablespoon olive oil, or to taste ⓘ
- 1 teaspoon minced garlic ⓘ
- 1 cup cooking sherry ⓘ
- 1/3 cup bacon bits ⓘ
- 2 (10.75 ounce) cans tomato puree ⓘ
- 1 cup chicken stock ⓘ
- 4 sweet peppers, diced, or to taste
- 1 pound ground beef ⓘ
- 1 1/2 teaspoons chili powder, or to taste
- 1 dash Montreal steak seasoning, or to taste ⓘ
- 1 cup honey ⓘ
- 1 cup pickled jalapeno pepper juice ⓘ
- 1/4 teaspoon chopped cilantro leaves ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 1/4 teaspoon dried basil ⓘ
- 1 dash paprika ⓘ
- 3 boneless chicken breasts, cubed ⓘ
Instructions
- Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.
- Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.
- Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.
Nutrition & Diet Analysis (per serving)
1058
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).