Spanish Beef Stew
Looking for an absolute comfort food? This Spanish Beef Stew ticks all the boxes – rich, intensely flavored sauce, fall-off-the-bone short ribs and potatoes! (VIDEO ABOVE)
- 1 & 1/2 tbsp flour
- 4 tbsp olive oil
- 1/2 kilo beef (half to 3/4 kilo is ok for this recipe)
- 2 cloves garlic, sliced thinly
- 1 small onion, sliced thinly
- 1 large carrot, chopped roughly
- 1 stick celery, chopped thinly
- 3 small potatoes, chopped roughly
- 1 cup tomatoes, chopped
- 2 tbsp tomato puree
- 1/4 cup sweet sherry, like Pedro Ximenez
- 1/3 cup red wine, dry
- 2 bay leaves, dried
- 2 cloves
- 6 peppercorns
- 6 sprigs thyme
- 2 cups beef broth
- 1/4 tsp chili flakes
- salt and pepper, to season
- parsley, chopped roughly, to garnish
Season beef with salt and pepper, then dust with flour.
Pour olive oil in a large and deep pan (or dutch oven). Set heat to medium-high. Once oil is ready, shake beef to remove excess flour, then add beef in the pan. Fry until all sides are brown. Take beef out of the pan and set aside.
Add onion and garlic in the pan. Cook for about 3 minutes.
Add carrot and celery in the pan and cook for about 8 minutes.
Add tomato puree. Add tomatoes, bay leaves, peppercorns, thyme and chili flakes. Cook until there are less juices from the tomatoes.
Add the beef back to the pan. Add sweet sherry and red wine. Cook until the liquid has reduced (the sauce will slightly thicken in consistency). Add broth and bring to a boil.
Keep pan covered, lower the heat and simmer for 2 hours or until beef has become tender. Mix every now and then. Taste and season with salt and pepper.
On the last 45 minutes of cooking, add chopped potatoes in the pan. Mix to combine.
Garnish with chopped parsley and serve with some crusty bread.