Estofado Stew

17 ingredients
3 steps

Ingredients

  • 1 tablespoon olive oil, or to taste
  • 1 teaspoon minced garlic
  • 1 cup cooking sherry
  • 1/3 cup bacon bits
  • 2 (10.75 ounce) cans tomato puree
  • 1 cup chicken stock
  • 4 sweet peppers, diced, or to taste
  • 1 pound ground beef
  • 1 1/2 teaspoons chili powder, or to taste
  • 1 dash Montreal steak seasoning, or to taste
  • 1 cup honey
  • 1 cup pickled jalapeno pepper juice
  • 1/4 teaspoon chopped cilantro leaves
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried basil
  • 1 dash paprika
  • 3 boneless chicken breasts, cubed

Directions

  1. 1
    Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.
  2. 2
    Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.
  3. 3
    Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.

Products Matching These Ingredients

Mct Oil Powder

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100% Pure Canola Oil

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Canola Harvest® Original Vegetable Oil Spread Tub

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Minotaur bio - Huile d'Olive Vierge Extra

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