Estofado (Beef Stew)

My earliest experience of entertaining  started as a newlywed in our first home (well, more like a cottage) in La Canada, Ca.   Terri and Bill Stampley, great friends from college and newly married as well, lived less than a mile away. We were all immersed in our respective budding careers, brimming with enthusiasm and sky-is-the-limit confidence.  We began to have rotating  Friday night dinners at each others houses…a great start to the weekend. To keep it affordable, the hostess would decide the menu and tell the guests what side dish and pound of uncooked protein to bring for the Bar-B-Que, even if it was only hamburger!

It’s been years since we have hauled raw meat to each other’s homes, and we now live an hour apart; but the dinners continue, mostly in restaurants  these days. The Stampleys are people who seem to enjoy their many blessings much more when they are sharing them, and their long list of  friends count themselves lucky to receive their frequent invitations.

This recipe is from the classic Junior League of Pasadena  cookbook, California Heritage; the favorite book from that time, and still one of the best .  Terri sent it with the note that it is one she has shared with friends in need, and remains a family favorite. I’ve always trusted Terri’s judgement on recipes…you will love this one.

3 Tbs. olive oil

1 large onion, finely chopped

2 lbs. lean stewing beef, cut into 1-inch cubes (Terri uses sirloin)

2 cloves garlic, crushed

3 Tbs. red wine vinegar

1/2 cup tomato sauce

1 cup red wine

1 bay leaf

1 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

1 cup green chile salsa (mild)   *Note

2 Tbs. minced fresh parsley

In a 12 inch skillet heat 2 tbs. of the oil over moderate high heat.  Saute the onion for 3-5 minutes, stirring constantly.

Remove the onion from the pan with a slotted spoon and set aside.  Add the remaining oil to the pan and heat.  Brown the meat in two batches so that it doesn’t steam.  Return the onion to the pan with the meat and add the remaining ingredients.  Bring the mixture to a boil over high heat, then reduce the heat and simmer covered for 1 1/2 to 2 hours or until the meat is fork tender.  Turn into a warmed serving dish and garnish with the parsley.

Serve with noodles, rice, or warmed tortillas. (Bill says “Noodles!”)  Serves 4.

*Note- I could only find Medium spicy green chili salsa, so only used half a cup and thought it was just right.  I substituted cilantro for the parsley because we love it.