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Mancarra de Carne de Vaca
A rich and flavorful beef stew, Mancarra de Carne de Vaca is a comforting dish featuring tender chunks of beef slow-cooked in a savory tomato-based sauce with onions, garlic, and aromatic spices. It's often served with rice or xima.
ð§ ææ
- 1 kg Beef chuck(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 800 g Tomatoes(crushed or pureed)
- 500 ml Beef broth
- 3 tbsp Vegetable oil
- 2 Bay leaves
- 1 tsp Cumin
- 1 tsp Coriander
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes, bay leaves, cumin, and coriander. Cook for 5 minutes, stirring occasionally.
- 5
Return the beef to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Season with salt and pepper.
- 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender. Stir occasionally and add more broth or water if needed.
- 7
Taste and adjust seasoning before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can sear the beef in batches.
- âIf you prefer a thicker sauce, you can remove the lid for the last 30 minutes of cooking.
- âThis stew tastes even better the next day.
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- Add diced carrots or potatoes during the last hour of cooking.
- For a spicier kick, add a pinch of chili flakes.
- Serve with a side of xima or steamed rice.