Escondidinho (Hidden Beef Stew)

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 can (14.5 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic cloves, minced
• ½ cup olives, pitted and halved
• 2 eggs hard-boiled eggs, chopped
• 2 lbs potatoes, peeled and cut into chunks
• ½ cup whole milk
• 3 tablespoons butter

Instructions

1. 1

   Peel the potatoes with a vegetable peeler, then cut them lengthwise and crosswise into 2-inch chunks so they cook evenly and quickly.

2. 2

   Place potatoes in a large pot and cover with cold water by 2 inches; this ensures they cook evenly throughout.

3. 3

   Dice the onion by cutting it in half lengthwise, placing each flat side down, then slicing crosswise into 1/4-inch half-moons, then dicing those into 1/4-inch cubes.

4. 4

   Mince the garlic cloves until the pieces are smaller than a grain of rice, the size of pencil-tip dots.

5. 5

   Bring the pot of potatoes to a boil over high heat, then reduce to medium and simmer until a fork pierces the largest chunk with zero resistance, about 15–18 minutes.

6. 6

   While potatoes simmer, heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

7. 7

   Add the ground beef to the hot oil and break it apart with a wooden spoon, stirring frequently, until no pink remains and it looks crumbly and browned, about 5–6 minutes.

8. 8

   Add the diced onion to the beef and stir constantly until the onion turns translucent and soft, about 3 minutes.

9. 9

   Add the minced garlic and stir continuously for 30 seconds until the mixture smells strongly fragrant.

10. 10

    Stir in 2 tablespoons tomato paste and cook, stirring often, until it darkens slightly and smells richer, about 2 minutes.

11. 11

    Pour in the can of crushed tomatoes and stir until fully combined, then reduce heat to medium-low and simmer uncovered for 10 minutes.

12. 12

    Drain the cooked potatoes in a colander placed in the sink, then return them to the same pot.

13. 13

    Pour 0.5 cup milk and 3 tablespoons butter into the hot potatoes and mash with a potato masher, pushing down and twisting until no large lumps remain and the mixture is creamy.

14. 14

    Season the mashed potatoes with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then taste and adjust if needed.

15. 15

    Set the oven to 375°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

16. 16

    Chop the 2 hard-boiled eggs into bite-sized pieces, each roughly the size of a marble.

17. 17

    Spread half the beef sauce on the bottom of a 9-by-13-inch baking dish in an even layer.

18. 18

    Scatter all the chopped eggs and halved olives across the beef layer in a single scattered distribution.

19. 19

    Spread the remaining beef sauce on top of the eggs and olives, smoothing it to cover evenly.

20. 20

    Spoon the mashed potatoes on top of the beef sauce and use a rubber spatula to spread them in an even layer covering the entire surface.

21. 21

    Place the baking dish in the preheated oven and bake uncovered until the potato layer is light golden brown on top, about 12–15 minutes.

22. 22

    Remove the baking dish from the oven using oven mitts and let it rest on the counter for 5 minutes before serving.

Tools you’ll need

• large pot
• vegetable peeler
• cutting board
• chef's knife
• large skillet
• wooden spoon
• can opener
• colander
• potato masher
• 9-by-13-inch baking dish
• rubber spatula
• oven mitts

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min