WHAT IS ESTOFADO RECIPES

Steps:

• In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion. Simmer over low heat for 1 hour, skimming occasionally. Add the leek, carrot and celery and simmer until the veal is tender, 45 minutes longer. Drain the meat and vegetables, reserving the broth. Discard the bundle and onion. Cover the meat and vegetables to keep them from drying out.
• Return the broth to the casserole; you should have about 4 cups. Boil the broth over high heat until reduced by half, about 8 minutes. Add the heavy cream and simmer over moderately low heat until reduced by a third, about 6 minutes.
• In a small bowl, blend the butter and flour to form a paste. Whisk 1/2 cup of the hot liquid into the paste until smooth, then whisk into the remaining liquid in the casserole. Simmer over moderate heat, whisking often, until the sauce is thickened and no floury taste remains, about 5 minutes. Add the veal and vegetables along with the lemon juice and cayenne and simmer over low heat until the meat is hot. Season the stew with salt and pepper. Stir in the chopped parsley and chives and serve.

Steps:

• Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
• Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
• Place these back in the casserole, along with the herbs and garlic.
• Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
• To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
• When the stew is cooked, remove the meat and vegetables.
• Bring the remaining liquid to the boil and add one tbsp of roux.
• Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
• Replace the meat and vegetables, and taste for seasoning.
• Sprinkle with chopped parsley and serve with champ.