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Carne Estufada Azorean Beef Casserole

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Ingredients

Adjust Servings:
beef, casserole
2 1/4 lbs rump steak
1 onion
1 bay leaf
4 garlic cloves
12 ounces white wine (or more)
salt and pepper
cooking oil
1 tablespoon tomato puree
1 tablespoon vinegar

Nutritional information

498.5
Calories
223 g
Calories From Fat
24.8 g
Total Fat
9.8 g
Saturated Fat
153.1 mg
Cholesterol
115.3 mg
Sodium
5.7 g
Carbs
0.5 g
Dietary Fiber
2 g
Sugars
42.8 g
Protein
207g
Serving Size

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Carne Estufada Azorean Beef Casserole

Features:
    Cuisine:

    Made this delicious and tender beef last night. I normally would not pair white wine with beef, but it really worked well. Loved the tangy taste that the wine and vinegar brought to the dish. I marinated the meat overnight and it just simmered on the stove until it was really tender.

    • 170 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Carne Estufada (Azorean Beef Casserole), This recipe is from an Azorean Food Blog Carne Estufada is a delicious and flavorful beef casserole It is simple it is to make with easy to find ingredients Though it seems more like a main dish to me, in the islands is often enjoyed as a petisco, which is an appetizer for all to share Time does not include marinating and the servings number depend on what course your serving , Made this delicious and tender beef last night I normally would not pair white wine with beef, but it really worked well Loved the tangy taste that the wine and vinegar brought to the dish I marinated the meat overnight and it just simmered on the stove until it was really tender , This recipe is from an Azorean Food Blog Carne Estufada is a delicious and flavorful beef casserole It is simple it is to make with easy to find ingredients Though it seems more like a main dish to me, in the islands is often enjoyed as a petisco, which is an appetizer for all to share Time does not include marinating and the servings number depend on what course your serving


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    Steps

    1
    Done

    Combine Salt, Pepper, Crushed Garlic, Vinegar, Wine and Bay Leaf and Marinate the Meat Overnight.

    2
    Done

    in a Saucepan, Brown the Meat in Cooking Oil. Add the Marinade Plus Tomato Puree and Onion. Cover and Cook Over a Low Heat For 2 Hours or Until Tender.

    3
    Done

    Turn the Meat Several Times Whilst Cooking and Add More Wine If Necessary. Serve Sliced With Sauce from the Pan.

    Avatar Of David Fisher

    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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