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Estofado de Carne (Beef Stew) |Mycolombianrecipes.com

Beef Stew in Tomato Sauce (Estofado de Res)

Erica Dinho
5 from 23 votes
Course Main dish
Cuisine Colombian
Servings 4 servings


  • 2 pounds boneless beef for stew cut into 2” x 2” cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons all purpose flour
  • 1 garlic clove minced
  • 1 cup chopped white onion
  • 2 large carrots slice crosswise
  • ½ teaspoon salt
  • 4 cups beef stock
  • 1 bay leaf
  • 1 cup tomato sauce
  • ¼ teaspoon cumin powder
  • 2 large potatoes peeled and cut into small chunks


  • Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent.
  • Coat the beef chunks with the flour and add to the pot, stirring occasionally, until lightly browned.
  • Add the tomato sauce, beef stock, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to medium low, cover and let it cook for about 1 hour and 10 minutes or until the meat is tender.
  • Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.
  • Serve with white rice.
Keyword Estofado, Stew
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