Recipes from Home: Estofado Chilean Style

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
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.

Ingredients

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

Steps

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.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources