Estofado Stew

A hearty Spanish meal blended with a chili. Great comfort food! Can be done in either slow cooker or stove. Make sure meat is cooked if using slow cooker. Can be served on rice, bread, or just the stew.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 350 Calories

Ingredients

• 1 cup honey
• ¼ teaspoon cayenne pepper
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 1 dash paprika
• ¼ teaspoon dried basil
• 1 pound ground beef
• 2 (10.75 ounce) cans tomato puree
• 1 tablespoon olive oil, or to taste
• 1 cup cooking sherry
• ⅓ cup bacon bits
• 4 sweet peppers, diced, or to taste
• 1 ½ teaspoons chili powder, or to taste
• 1 dash Montreal steak seasoning, or to taste
• 1 cup pickled jalapeno pepper juice
• ¼ teaspoon chopped cilantro leaves
• 3 boneless chicken breasts, cubed

Recipe Instructions

Step 1

Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.

Step 2

Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.

Step 3

Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.