Spanish-Style Stew
This is a good crowd-pleaser, on chilly days:
(Courtesy of Keith Floyd)
LA MANCHA STEW
Estofado a la Patatas (Beef and Potato Hotpot)
Ingredients:
6 tbsp Olive oil
2 lb Stewing beef (or pork, or veal), cut into large chunks
1/2 pt Beef stock
2 med Onions, sliced
1 Red pepper; cored, seeded and chopped
1 Green pepper; cored, seeded and chopped
4 Tomatoes; skinned and chopped
4 Cloves of garlic; finely chopped
2 tbsp Paprika (preferably sweet)
2 lb Potatoes, cut into large chunks
2 Wineglasses dry white wine
1 large Pinch of saffron threads
Salt and freshly ground black pepper
Heat half the oil in a large, flameproof cooking pot. Add the meat and keep the heat on high while you brown it well. Pour in the beef stock and bring to the boil. Reduce the heat, cover and cook until the meat is tender about an hour and a half.
Meanwhile, start to cook the other ingredients. Heat the rest of the oil in a large saucepan and add the onions with the peppers (I add more peppers than the recipe suggests, as we like it that way), tomatoes, garlic and paprika. Saute them together for a few moments, then leave them to sweat for at least 30 minutes or so. Then add this sauce to the meat, pop in the potatoes, wine and saffron and simmer for about 15-20 minutes, until all are tender. If necessary, add a drop more beef stock if the dish looks
too dry.
Serve with fresh crusty bread to mop up the juices.
This is popular in our house (even though my adult children profess not to like stews or casseroles)!
(Courtesy of Keith Floyd)
LA MANCHA STEW
Estofado a la Patatas (Beef and Potato Hotpot)
Ingredients:
6 tbsp Olive oil
2 lb Stewing beef (or pork, or veal), cut into large chunks
1/2 pt Beef stock
2 med Onions, sliced
1 Red pepper; cored, seeded and chopped
1 Green pepper; cored, seeded and chopped
4 Tomatoes; skinned and chopped
4 Cloves of garlic; finely chopped
2 tbsp Paprika (preferably sweet)
2 lb Potatoes, cut into large chunks
2 Wineglasses dry white wine
1 large Pinch of saffron threads
Salt and freshly ground black pepper
Heat half the oil in a large, flameproof cooking pot. Add the meat and keep the heat on high while you brown it well. Pour in the beef stock and bring to the boil. Reduce the heat, cover and cook until the meat is tender about an hour and a half.
Meanwhile, start to cook the other ingredients. Heat the rest of the oil in a large saucepan and add the onions with the peppers (I add more peppers than the recipe suggests, as we like it that way), tomatoes, garlic and paprika. Saute them together for a few moments, then leave them to sweat for at least 30 minutes or so. Then add this sauce to the meat, pop in the potatoes, wine and saffron and simmer for about 15-20 minutes, until all are tender. If necessary, add a drop more beef stock if the dish looks
too dry.
Serve with fresh crusty bread to mop up the juices.
This is popular in our house (even though my adult children profess not to like stews or casseroles)!
