Guatemalan stew is a dish of meat slowly cooked in a tomato-based sauce. The name comes from the Spanish word estofar, which means "to stew".
The European Technique
In Europe, this culinary technique of stewing describes the process of enclosing food in covered pots. The main difference between estofar in Europe and Guatemala is the sauce base.
Wine is widely used as a liquid base in European stews, whereas in Guatemala, wine is hard to find because it is expensive. Therefore, out of necessity, Guatemala uses tomatoes as a substitute for wine in stews.
In Guatemala, the stew is made of meat that is slowly cooked in tomatoes, onions, peppers, garlic, oregano, bay leaves, and thyme.
The end result is deliciously tender meat in a rich tomato sauce.
Combination of Techniques
Ultimately, stew, like many other Guatemalan dishes, is a combination of Spanish culinary techniques that utilize local products and spices.
Stews are often the preferred way of cooking meats in Guatemala, as Guatemalan-raised meat is 100% grass-fed, lean, and very flavorful, but can be tough. Therefore, adding a slow-cooking technique makes the meat more tender.
Dishes cooked slowly like this are served with rice and tortillas to absorb the sauce.
