Book of Days Tales

The third Monday in October can be Mother’s Day in Argentina. It can also be the third Sunday but we’ll go with Monday. My mother used to make several classic Argentine dishes including milanesa, which was a boyhood favorite of mine. I also enjoyed estofado which is a meat stew with tomatoes, typically served over pasta (often ravioli in restaurants).

Ingredients

2 ½  lb. stewing beef, cubed
1 onion, peeled and chopped
1 red bell pepper, diced
 4 cloves garlic, peeled and minced
1 can whole plum tomatoes
1 cup white wine
3 cups broth (plus extra)
salt, pepper, oregano, bay leaf, red pepper (or fresh herbs of choice)
olive oil

Instructions

In a heavy saucepan, heat some olive oil over high heat and brown the meat on all sides. Take out and reserve on a plate.

Add extra olive oil to the pan and sauté the onion, pepper and garlic. Salt to taste and add pepper flakes, oregano, pepper and two bay leaves. When the onion is lightly browned add back the meat and pour in a glass of white wine. Stir with a wooden spoon as it boils.

Chop the tomatoes and add them along with enough broth to cover the meat halfway. Bring to a simmer.

Cover with a tight fitting lid and simmer for at least an hour and a half, stirring occasionally to check for doneness and to make sure the pot does not dry out. You want the meat to be falling apart.

Serve estofado over the pasta of your choice.