Beef Stew: History and Origin
Beef stew is an emblematic dish in many Latin American cultures, known for its comforting flavor and its ability to utilize more economical cuts of meat. Its origin dates back to European culinary traditions, particularly Spanish and French, which were adapted to the local ingredients of Latin America. In different countries, this dish may have various names or include specific ingredients that reflect the regional identity. For example, in Mexico it is commonly known as "estofado," in Argentina and Uruguay it is often called "guiso de carne," while in Colombia and Venezuela "sobrebarriga guisada" or simply "guiso" is popular. Despite these differences, the base of the dish is consistent: a stew of meat slowly cooked with vegetables and seasonings that result in a tender and flavorful outcome.
This dish has been traditionally prepared for family gatherings and celebrations, standing out for its ability to feed many with a single stew. Furthermore, its slow and careful preparation represents a moment of togetherness and tradition passed down from generation to generation.
How to Prepare Beef Stew
Ingredients: Fat, Rump Roast, Onions, Unbleached Flour, Salt, Sugar, Pepper, Dried Mustard, Celery Seed, Water, Tomatoes.
Preparation Steps:
Melt the fat in a Dutch oven.
Add the meat and brown on all sides.
Place the onions over the meat.
Mix the flour and seasonings with 1/4 cup of water.
Combine with the tomatoes and add the mixture to the Dutch oven.
Bake at 325 degrees F for approximately 2 hours, until the meat is tender when pierced.
Serve with oven-roasted potatoes.
