Estufao is a Chamorro dish where chunks of meat are stewed in water, vinegar, soy sauce, spices, and garlic.

[3] It is a versatile dish, so various meats such as beef, chicken, venison, or pork can be used.

[1] The ingredients (other than the oil and water) are combined and allowed to marinate.

[2] Water is added, and the mixture is cooked over low heat until the meat is tender.

[1][5] The dish is often served with steamed white rice and fina'denne'.