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–+ servings
Espanjanlainen lihapata

Spanish Beef Stew

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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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Spanish
Servings 6
Calories 324 kcal

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
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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.

Notes

  • Fry the whole garlic head cut-side down in the oil first for a mellow, roasted garlic flavor before it goes back in whole to simmer.
  • Dust the meat with flour before adding the liquid — it helps thicken the stew as it braises.
  • Check the stew occasionally and add a splash of wine or water if it looks like it's drying out.
  • Let the stew rest for 15 minutes under the lid before serving — the flavors come together more in that final rest.
  • Chuck or shin are good substitutes for beef roast, since both have enough connective tissue to become tender.

Nutrition

Calories: 324kcalCarbohydrates: 9gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 69mgSodium: 917mgPotassium: 634mgFiber: 2gSugar: 4gVitamin A: 4119IUVitamin C: 29mgCalcium: 41mgIron: 3mg
Keyword Meat stew
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