Estofado Guatemalteco, Guatemalan Beef Stew

Karin Aroche

First, cut all the vegetables into small squares.
Put to fry in the oil, the onions, peppers, tomatoes, the cube, parsley, coriander, homemade dressing, and carrots.
Season with a little salt and pepper to taste.
Add to fry the meat and cover so that it becomes juicy.
Take care that the food does not dry out and add boiled water in cups.
Meanwhile, bring water to a boil and, when it is boiling, put the peas to cook.
Then sift this vegetable and add it to the stew.
When the meat is almost ready, add the potato squares.
Wait until the potatoes are soft and turn off the heat.
Finally, serve with some white rice for lunch.

Report errors here