Bifes a la criolla – layered beef and potato stew

Ingredients for 4 portions

• 800 gBeef topside, in 8 thin steaks
• to tasteSalt
• to tasteBlack pepper
• 1 kgPotato, in 1 cm slices
• 2Yellow onions, in rings
• 2Bell peppers, in strips
• 3Tomatoes, sliced
• 3 clovesGarlic, finely chopped
• 3 tbspParsley, chopped
• 2 tspPaprika
• 1 tspOregano
• 3 mlChili flakes (optional)
• 3 tbspRapeseed oil
• 2Bay leaves
• 1 cubeBeef stock
• ≈ 500 mlWater, hot
• 200 gGreen peas, frozen
• 4Eggs

Method

1. Peel the potatoes and cut into 1 cm slices. Cut the onions into rings, the peppers into strips and the tomatoes into slices.
2. Mix the garlic, parsley, paprika, oregano and chilli flakes in a bowl. Season the steaks with salt and pepper.
3. Pour the oil into the bottom of a large casserole and build up layers: onion, pepper, steak, potato and tomato, sprinkling each layer with a little of the seasoning mix and salt. Repeat, finishing with potato and tomato, and tuck in the bay leaves.
4. Dissolve the stock cube in the hot water and pour it down the side of the casserole. Cover and bring to the boil.
5. Simmer, covered, over low heat for about 40 minutes without stirring – just give the pan a shake now and then – until the potatoes are tender.
6. Scatter the peas over the top, make four hollows and crack an egg into each. Cover and cook for 6–8 minutes, until the whites are set.
7. Serve the steaks in shallow bowls with the potatoes, vegetables, an egg each and plenty of the broth.

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