Beef and potato stew (guiso de papas)

Ingredients for 4 portions

• 600 gBeef chuck, in 3 cm cubes
• to tasteSalt
• to tasteBlack pepper
• 3 tbspRapeseed oil
• 2Yellow onions, chopped
• 1Bell pepper, chopped
• 2 clovesGarlic, finely chopped
• 2Carrots, sliced
• 2 tspPaprika
• 400 gCrushed tomatoes
• 2Bay leaves
• 1 tspOregano
• 1 cubeBeef stock
• ≈ 1 lWater
• 1 kgPotato, in 3 cm cubes
• 400 gPumpkin, peeled and cubed
• 2 tbspParsley, chopped

Method

1. Pat the beef dry with kitchen paper and season. Heat the oil in a large pot and brown the beef in batches over high heat, about 8 minutes in all.
2. Lower the heat, add the onions, pepper, garlic and carrots and cook for 6–8 minutes until the onion is soft.
3. Stir in the paprika for a few seconds. Add the crushed tomatoes, bay leaves, oregano, stock cube and water and bring to the boil.
4. Cover and simmer over low heat for 45 minutes, until the beef is starting to soften.
5. Meanwhile, peel the potatoes and squash and cut them into 3 cm cubes.
6. Add the potatoes and squash, cover and simmer for 25 minutes more, until the potatoes are tender, the squash is starting to break down and the broth has thickened. Add a little hot water if needed.
7. Check the seasoning, sprinkle with parsley and serve in shallow bowls.

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