Estofado

Estofado Recipe

1 kilo boneless beef
1 tablespoon flour
Salt and pepper to taste
Cooking oil
2 cloves garlic, pounded
1 bay leaf (laurel)
6 small onions
2 cups Baguio beans, whole or cut into conventional lengths
2 small carrots or yellow camotes, peeled and quartered
1 cup chopped tomatoes
2 onions, chopped fine
½ cup vinegar

Rub beef with flour. Season to taste with salt and pepper.
Fry in cooking oil until brown and set aside. In the remaining oil, fry garlic until brown, add onions and tomatoes. Cover and allow to simmer about 5 minutes.
Place meat in a kettle, cover with tomato mixture, vinegar and water to cover, salt and pepper to taste, and bay leaf. Bring to a boil and allow to simmer, covered, until meat is tender. Add 6 peeled whole onions, beans and carrots or camotes.
When vegetables are cooked remove from kettle. Remove beef and place in a serving platter and surround with vegetables.
Simmer down sauce to desired quantity and thicken with flour.