Spanish beef stew with potatoes
Spain's everyday beef stew: braised slowly with vegetables, white wine and bay, with potatoes that thicken the sauce and a few peas at the end. Many cook it in a pressure cooker, or with red wine or mushrooms.
- 2 h 35Time
- 41 minHands-on
- 4Portions
- 48 gprotein per portion
- 700kcal per portion
Ingredients for 4 portions
- 800 gBeef chuck, in 3–4 cm chunks
- to tasteSalt
- to tasteBlack pepper
- 3 tbspOlive oil
- 2Yellow onions, chopped
- 3Carrots, sliced
- 3 clovesGarlic, chopped
- 2Tomatoes, grated
- 200 mlWhite wine
- 800 mlBeef stock
- 2Bay leaves
- 800 gPotato
- 150 gGreen peas, frozen
Method
- Season the beef with salt and pepper. Heat the oil in a heavy pot and brown the meat in batches over a high heat until well coloured all over. Lift out.
- In the same pot, fry the onion, carrot and garlic over a medium heat for about 10 minutes, until soft.
- Add the tomato and cook for 5 minutes. Return the meat, pour in the wine and let it bubble for 2–3 minutes to cook off the alcohol.
- Add the stock and bay leaves, cover and simmer gently for 1½ hours, until the beef is almost tender. (In a pressure cooker, about 25 minutes.)
- Meanwhile, peel the potatoes and break them into chunks: cut partway in and snap each piece off, so they release starch and thicken the sauce.
- Add the potatoes and simmer for 25 minutes more, until tender, adding the peas for the last 5 minutes.
- Check the seasoning, take off the heat and leave to rest for 5 minutes before serving.
