Estofado Soup
6 servings
120 minutes
Estofado soup is a soulful Spanish dish born from rustic cuisine and infused with the aromas of Mediterranean herbs and spices. Its roots trace back to ancient recipes for stewed meats prepared by shepherds and peasants to satisfy themselves after a hard day's work. The base of the soup consists of tender beef slowly simmered in a rich broth with tomatoes, onions, and garlic. White wine vinegar adds a tangy zest to the dish, while oregano provides a warm spicy note. Potatoes and carrots add heartiness, making estofado an ideal comfort food. This soup is served hot, enjoying its rich flavor that brings coziness even on the coldest evenings. Estofado is not just a soup; it's a whole gastronomic story conveying the spirit and traditions of Spanish cuisine.
1
Wash the meat, dry it, and cut it into 3x3 cm pieces. Chop the onion and garlic into small cubes.
- Lean beef: 1 kg
- Onion: 2 heads
- Garlic: 4 cloves
2
Pour water into a deep pot, add meat, onion, garlic, tomato paste, and add vegetable oil and vinegar.
- Water: 500 ml
- Lean beef: 1 kg
- Onion: 2 heads
- Garlic: 4 cloves
- Tomato paste: 4 tablespoons
- Vegetable oil: 4 tablespoons
- White wine vinegar: 3 tablespoons
3
Bring the soup to a boil, then reduce the heat to low and simmer covered for about 1.5 hours. Season with salt and pepper to taste, add oregano.
- Salt: to taste
- Ground black pepper: to taste
- Dried oregano: 0.5 teaspoon
4
Peel the potatoes and carrots, cut them into large cubes, add to the soup, and cook until the vegetables are done for about 30 minutes.
- Potato: 3 pieces
- Carrot: 2 pieces