Estofado de ternera con patatas y calabaza

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Estofado de ternera con patatas y calabaza. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Estofado de ternera con patatas y calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Estofado de ternera con patatas y calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Estofado de ternera con patatas y calabaza is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Estofado de ternera con patatas y calabaza using 12 ingredients and 6 steps. Here is how you cook that.

Vamos a aprovechar que es la temporada de la calabaza y preparar un plato de cuchara de esos calentitos que sientan de maravilla cuando bajan las temperaturas y que aún en un día de calor de otoño apetecen.

Ingredients and spices that need to be Make ready to make Estofado de ternera con patatas y calabaza:

1. 300 g carrete de ternera
2. 400 g calabaza
3. 2 patatas medianas
4. 1 cebolla
5. 1 puerro, solo la parte blanca
6. 1 cucharadita ajo en polvo
7. 1 cucharadita romero
8. 1 cucharadita tomillo
9. 2 cucharaditas tomate concentrado
10. 100 ml vino tinto
11. Sal y pimienta negra
12. Aceite de oliva

Instructions to make to make Estofado de ternera con patatas y calabaza

1. Agrupamos todos los ingredientes. Cortamos en brunoise la cebolla. Picamos el puerro. Retiramos la grasa, limpiamos la carne y troceamos en tamaño bocado. Pelamos las patatas y las partimos en trozos de tamaño similar a la carne. Retiramos la piel de la calabaza y la cortamos en dados.
2. Ponemos al fuego una cazuela amplia con un chorrito generoso de aceite y cuando esté caliente echamos la cebolla, un poquito de sal y el ajo en polvo. Dejamos pochar a fuego medio 10 minutos. Cuando la cebolla esté pochadita agregamos el puerro y cocinamos durante 5 minutos.
3. Salpimentamos la carne y la añadimos a la cazuela. Doramos a fuego medio-alto un par de minutos, removiendo para que la carne se haga por todos lados.
4. Incorporamos las patatas y cocinamos a fuego medio unos 5 minutos. Añadimos los trozos de calabaza y salteamos un par de minutos. Agregamos el tomate concentrado, mezclamos y dejamos cocinar todo junto a fuego medio 10 minutos, no os olvidéis de remover para que no se nos pegue.
5. Vertemos el vino tinto y cocinamos a fuego alto un par de minutos para que se evapore el alcohol. Agregamos el tomillo y el romero, mezclamos e incorporamos 1 vaso y medio de agua. Dejamos que se haga nuestro estofado a fuego lento unos 40-45 minutos, hasta que la patata y la carne estén a nuestro gusto. Probablemente la calabaza se haya casi deshecho, eso hará que nos quede un poquito espeso el caldo.
6. Ya tenemos nuestro estofado preparado, servir bien caliente y acompañarlo con un trocito de pan para mojar la salsa. Espero que os guste!!

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