Slow-Cooked Argentine Ribeye Estofado
HOW TO:
Step 1:
Cut Argentine ribeye into large chunks.
Step 2:
Heat olive oil in a heavy pan and gently sauté chopped onion, red pepper, and leek with salt and pepper until soft.
Step 3:
Add the beef, spices to taste, stir, and deglaze with red wine.
Step 4:
Let the alcohol cook off, add a splash of water or stock, cover, and cook on very low heat until tender and full of flavor. Adjust seasoning.
Step 5:
Serve over creamy polenta or mashed potatoes and enjoy.
