Estofado de Res - Colombian Tomato Beef Stew!

Honestly, this is the best tasting stew that I have had in a long time!
  
     The weather has been very cold and rainy in Chicago this spring.  Part of my current job duties entail physical work outdoors.  I thought that a nice stew would be perfect for warming up after being outside in the cold weather!
     I have posted a lot of Mexican recipes in my blog so far, but I have shown only few South American recipes.  This estofado recipe is a signature Colombian entree.  Stews are very popular in Colombia.  The flavor of this stew is very different than American or european stews.
     In South America, hot chile peppers are not commonly used in recipes.  South American food tends to be mild, a little bit exotic and quite savory.  This Colombian style beef stew is a perfect example of South American cuisine.
     For this recipe, you will need fully ripe red tomato.  An over ripe tomato is a good choice for this stew.  By the time the stew finishes simmering, the ripe tomato will add a nice sweet flavor to the stew.
  
     Estofado de Res:
     This recipe makes 1 large portion!  The cumin amount may seem large, but the cumin flavor mellows after simmering for an hour. 
     Cut an 8 ounce piece of lean chuck roast steak into large bite size cube shaped pieces.  (Chuck roast is from the beef shoulder.  Chuck roast is one of the best cuts of beef for stewing.)

     Lightly dredge the beef pieces in flour.

     Heat a small stew pot or a large sauce pot over medium heat.
     Add 1 1/2 tablespoons of olive oil.
     Add the floured beef pieces to the onions and garlic in the pot.

     Stir the beef occasionally as it sautes.

     Cook the beef, till light brown colored highlights appear.

     Add 1 minced garlic clove.
     Add 1/3 cup of chopped onion.
     Saute the onions, till they become clear in color.
     Add 3/4 cup of finely chopped ripe red tomato.
     Add 1/4 cup of tomato puree.
     Add 1 cup of russet potato that is cut into large bite size cube shaped pieces.
     Add 1/3 cup of carrot that is cut into thick bite size slices.
     Add enough rich beef broth to cover the ingredients.
     Add 1 bay leaf.
     Add 1 teaspoon of cumin.
     Add sea salt and black pepper.
     Bring the stew to a boil over medium high heat, while stirring, as the stew sauce thickens.
     Reduce the temperature to low heat.
     Gently simmer the stew for one hour.  The stew should be barely bubbling as it simmers.
     Stir the stew occasionally.
     After an hour, the stew's gravy should become a medium thin consistency and the beef should be tender.  Add beef broth if the stew sauce is too thick.
     Remove the bay leaf.
     Ladle the estofado de res into a serving bowl.
     Garnish the stew with a cilantro sprig.
     Serve with plain white rice on the side.
  
     The flavor of this simple Colombian tomato beef stew is incredibly delicious!  The tomato actually turns into a sweet flavor in the stew sauce.  The cumin makes the tomato flavor taste even sweeter for some reason.  It tastes like sugar was added, yet no sugar was used to make this stew.  The combination of cumin and sweet tomato is a classic Colombian flavor combination.
     This is a very delicious stew that is not heavy on the tummy.  If you like nice exotic beef stews, then this Colombian Estofado de Res recipe is worth trying!  Yum!  ...  Shawna