Spanish Recipes

Spanish Beef Stew - Estofado de Carne con Vino Tinto

This simple Spanish beef stew with red wine (estofado de carne con vino tinto) is a traditional recipe that is full of carrots, garlic, and onions. The tomatoes and red wine reduce down and give the sauce a deep brown colour and a full rich flavour.  Perfect for the winter evenings and can be served with either potatoes or rice.  Try this simple recipe.

Total:2 hrs 10 mins, Prep:10 mins, Cook:2 hrs, Servings:4 to 5 servings.

Ingredients

13 ounces/375 g carrots

1 yellow onion (medium or large)

2 cloves garlic (large)

3 tablespoons olive oil

1/4 cup flour (all-purpose)

1 3/4 pounds/800 g beef (stew meat cut into chunks)

8 ounces/250 ml tomatoes (canned, crushed)

2 cups/500 ml red wine

2 cups/500 ml water

1 bay leaf

1/2 teaspoon rosemary

1/2 teaspoon thyme

Salt and pepper (to taste)

1 to 2 tablespoons flour (all-purpose)

Spanish Beef Stew

Spanish Beef Stew

METHOD

Rinse carrots thoroughly, rubbing off any dirt and debris. Trim off the carrot top. Chop carrots into small pieces (1/4-inch). It is not necessary to peel the carrots.

Peel and finely chop the onion and garlic.

Pour a few tablespoons olive oil into a large pot or pressure cooker and heat on medium.

While oil is heating, spread flour over a large dinner plate. Then, add beef, a few chunks at a time and coat with flour.

Add the flour-coated beef to the pot and brown on all sides.

Remove beef from pot and set aside.

Sauté the carrots, onions, and garlic in the same oil (adding a bit more oil if needed so vegetables do not stick). 

When onions turn transparent, stir in crushed tomatoes.

Add browned meat back into the pan.

Bring to a boil, then lower heat. Simmer loosely covered for 1 1/2 to 2 hours. Stir occasionally, adding water if needed. Add the rosemary, thyme, salt, and pepper during the last 30 minutes of cooking.

Once the meat is cooked, to thicken the broth, remove 1/2 cup of broth from the pot and place into a plastic cup with lid. Stir in 1 to 2 tablespoons of flour. secure the deep brown and shake until flour is absorbed and there are no lumps. Return mixture to warm stew, stirring until the broth thickens.

Serve with boiled potatoes or rice and of course some fresh crusty bread.

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