Beef stew is a traditional dish that has accompanied Latin families for generations. Its origin dates back to European culinary influence, especially from Spain and France, where slow-cooked stews are common to tenderize meat and enhance flavors. In Latin America, this dish is enjoyed under different names and variations depending on the country. For example, in Mexico and Central America, it is also known as "beef stew" or simply "estofado," while in countries like Argentina and Uruguay, it may be called "cazuela de carne." The technique of cooking the meat slowly with vegetables and broth has been key to making this dish a family favorite, especially during cold weather or at special gatherings.
This stew combines simple but flavorful ingredients, and its slow preparation allows the aromas and textures to blend deeply. It is a perfect example of how traditional cuisine holds secrets of patience and love in every dish, adapting with small variations depending on the region and available ingredients.
