Ensopado – brothy beef stew with pasta and vegetables

Ingredients for 4 portions

• 700 gBeef chuck, in 3 cm pieces
• 2 tbspRapeseed oil
• to tasteSalt
• to tasteBlack pepper
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 400 gCrushed tomatoes
• 1 tspPaprika
• 2Bay leaves
• 1 tspOregano
• ≈ 2 lWater
• 1 cubeBeef stock
• 600 gPotato, peeled, in chunks
• 2Carrots, sliced
• 400 gPumpkin, peeled, in chunks
• 200 gPasta
• 2 tbspParsley, chopped

Method

1. Season the beef with salt and pepper and brown it in batches in the oil in a large pot.
2. Add the onion, pepper and garlic and cook for about 5 minutes, until soft.
3. Stir in the crushed tomatoes, paprika, bay leaves and oregano. Pour in the water, crumble in the stock cube and bring to the boil.
4. Cover and simmer for 1 hour, until the beef is almost tender.
5. Meanwhile, peel and cut the potatoes, carrots and pumpkin.
6. Add the potatoes, carrots and pumpkin and simmer for 15 minutes.
7. Add the pasta – small shapes such as mini bows are best – and cook for about 10 minutes, until tender, stirring now and then so it does not stick. Add a little hot water if it gets too thick, and season to taste.
8. Serve in deep bowls, scattered with parsley.

More recipes

• Chivito al plato – steak with ham, cheese, bacon and egg55 min
• Pamplona – stuffed pork rolls from the barbecue with sweet potatoes1 h 30
• Feijoada – black bean and pork stew13 h 55
• Buñuelos de algas – seaweed fritters with salad1 h 10