World Flavors Cookbook

Tallarines con Estofado (Fettuccine with Beef Stew)

The quintessential Sunday family lunch — thick egg noodles served with a slow-cooked beef and tomato stew.

Cuisine: Argentina

Ingredients

• 500g egg noodles (tallarines)
• 1kg beef (chuck or rump), in large chunks
• 1 liter tomato purée
• 1 onion, 1 carrot, 1 celery stalk
• Red wine
• Bay leaf and oregano

Instructions

1. Brown the beef chunks. Add chopped vegetables and sauté.
2. Deglaze with red wine. Add tomato purée and herbs.
3. Simmer on low for 2 hours until beef is falling apart.
4. Cook noodles al dente and serve with a generous portion of stew and grated cheese.