Meat and Tomato Stew (Estofado)

  • Preparation 20 MIN
    Cooking 3 H 30 MIN
    Waiting 15 MIN
  • Servings 6



  1. With the rack in the middle position, preheat the oven to 325°F (165°C).
  2. In a blender, purée the tomatoes until smooth. Strain through a sieve. You should yield 4 cups (1 litre) of tomato juice. If needed, add water to the tomato juice to get the required yield. Add the hot sauce and tomato paste.
  3. In a large Dutch oven over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
  4. In the same Dutch oven over medium heat, soften the onion and garlic with the spices. Add more oil as needed. Pour in the tomato juice mixture. Bring to a boil. Add the browned meat. Cover and cook in the oven for 3 hours. Remove from the oven and let rest for 15 minutes. Remove the bay leaves.
  5. Remove the meat from the pot. Using a fork, shred the meat, removing any excess fat. Add the meat back to the pot and mix well to coat in the sauce. Adjust the seasoning.
  6. If desired, use as a taco filling with warmed tortillas, cilantro, iceberg lettuce and lime wedges.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.