Spanish Beef Stew
The beef roast is rich in connective tissue, making it perfect for slow-cooking. During the long braising process, the meat becomes tender and juicy, while absorbing full-bodied flavours. It won't make a thick steak, but it's an inexpensive and tasty meat, especially for stews.
Ingredients
- 600 g beef roast
- 1 onion
- 2 carrots
- 1 bell pepper
- 3 bay leaves
- 1 tsp ground black pepper
- 1 whole garlic
- 2 tsp salt
- 5 dl red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp wheat flour
- parsley for garnish
Instructions
- Cut the meat into a fair size cubes. Pour the olive oil into the casserole and start to heat it up. Cut off the garlic cap and fry the surface in the oil. Remove the garlic and drop the meat into the pot. Fry the meat for couple of minutes to get some color on bits.
- Meanwhile, cut the vegetables into chunks.
- Dust the meat with flour and season with tomato paste, salt and pepper. Add the wine and the vegetables. Add the garlic and bay leaves as well.
- Simmer on the stove with the lid for 90 minutes. Let the stew slowly bubble. Stir occasionally. If the stew is drying out, add a little wine or water.
- When the meat starts to get tender and the flavors start to come together, it's time to bring the stew to the table. The Spanish meat stew should be allowed to rest under the lid for another 15 minutes before being slammed down.
Ravintoarvot (suuntaa antava opas)
Calories: 324kcalCarbohydrates: 9gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 69mgSodium: 917mgPotassium: 634mgFiber: 2gSugar: 4gVitamin A: 4119IUVitamin C: 29mgCalcium: 41mgIron: 3mg
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