Recipes from Home: Estofado Chilean Style

Menu Part: 
Cuisine Type: 
10 8-oz. portions

Wayne Roe, executive chef, Sodexo, Children’s Hospital of Wisconsin, Milwaukee, says: This recipe came from an exchange student that lived with my family when I was 13 years old. Her name was Irene and she was from Santiago, Chile. She made this recipe for us, and it became a family recipe. My mom had the recipe written on an index card, but she lost it. When I was 17, I wrote Irene asking for the recipe. It has wonderful flavors with the peppers and onions combined with the raisins and olives. I’ve always wondered what happened to Irene.


3 lbs. 2x2 cubed round steal or stew beef
¼ cup olive oil
2 yellow onions, peeled, quartered
2 green peppers, quartered
1 large garlic clove, coarse chopped
½ cup raisins
1 cup green olives
2 cups canned stewed tomatoes
½ tsp. thyme
2 tbsp. apple cider vinegar


1. Roll beef in flour and brown in olive oil.

2. Place all ingredients in large baking dish. Bake, covered, at 350°F for 1 ½ hours, or until beef is tender. Note: Can be served over spaghetti pasta or toast points. Best served in the winter.

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