Estofado – beef stew with red wine, potatoes and sweet potatoes

Ingredients for 4 portions

• 800 gBeef chuck, in 4 cm chunks
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 2Yellow onions, chopped
• 1Bell pepper, red, chopped
• 2Carrots, sliced
• 2 clovesGarlic, chopped
• 200 mlRed wine
• 400 gCrushed tomatoes
• 500 mlBeef stock
• 2Bay leaves
• 1 tspOregano
• 1 tspPaprika
• 600 gPotato
• 2Sweet potatoes

Method

1. Season the beef with salt and pepper and brown it in the oil in batches in a large heavy casserole. Lift it out.
2. Soften the onions, pepper, carrots and garlic in the same pot for about 8 minutes.
3. Pour in the red wine and let it bubble for 2–3 minutes, scraping up anything stuck to the bottom.
4. Add the crushed tomatoes, stock, bay leaves, oregano and paprika and return the beef to the pot. Cover and simmer over a low heat for 1 hour 15 minutes.
5. Meanwhile, peel the potatoes and sweet potatoes and cut them into large chunks.
6. Add the potatoes and sweet potatoes and simmer, covered, for 30 minutes more, until they are tender and the beef falls apart.
7. Season to taste with salt and serve piping hot.

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