Potatoes with Beef

Ingredients

• 700 g Diced stewing beef (Lean; the description specifies stewing beef.)
• 800 g Potatoes (Kennebec or Soprano; the audio recommends Galician potatoes. Peel and break into chunks.)
• 1 Onion (Large, chopped)
• 0.5 Italian green pepper (Optional; chopped)
• 1 Red bell pepper (Large, chopped)
• 2 Carrots (Cut into thick slices)
• 3 Garlic (Cloves, minced; alternative given: 1 tbsp garlic and parsley paste)
• 1 tbsp Garlic and parsley paste (Alternative to the 3 garlic cloves; use one option or the other.)
• 200 g Crushed tomatoes
• 1 tsp Sweet paprika (The audio mentions 1 tablespoon; the amount from the written recipe is retained.)
• 3 tbsp Olive oil
• Water (Enough to just cover; added in two stages. The audio says beef or vegetable stock can also be used.)
• Salt (To taste; season the beef and adjust when adding the water.)
• Red wine (A splash; added in the audio, but no amount is specified in the description.)
• Bay leaves (A few; the amount is not specified in the audio.)

Steps

1. 1

   Heat the oil in a casserole or heavy pot. Add the diced beef, season with salt, and leave it undisturbed until browned and a crust forms underneath. Let the juices it releases reduce almost completely, without allowing the meat to dry out entirely.

2. 2

   Add the minced garlic or, instead, the garlic and parsley paste. Stir to combine.

3. 3

   Add the chopped onion and peppers. Cook until the vegetables are soft and the sauce looks rich and glossy.

4. 4

   Add the sweet paprika and mix it with the beef and vegetables.

5. 5

   Immediately add the crushed tomatoes. Cook for about 10 minutes, until concentrated and reduced; the audio notes that it may start sticking to the bottom of the pot.

6. 6

   While the tomatoes cook, peel the potatoes and cut them by breaking them into chunks: start each cut with a knife, then break off each piece to leave irregular edges. Cut the carrots into thick slices.

7. 7

   Once the tomatoes have reduced, pour in a splash of red wine and cook for another couple of minutes.

8. 8

   Add a few bay leaves, the potatoes, and the carrots. Stir gently and cook for two minutes to combine the flavors.

9. 9

   Add enough water to just cover and simmer gently until the beef is nearly tender. The cooking time depends on the type of beef and the size of the pieces. If preferred, the audio notes that beef or vegetable stock can be used.

10. 10

    Add hot water until the ingredients are just covered and adjust the salt. Stir gently, cover the pot, and simmer very gently for about 50 minutes, giving the pot an occasional shake, until everything is tender.

11. 11

    Remove from the heat and let rest for about 10 minutes before serving.

12. 12

    Serve hot. The audio suggests serving the stew with a simple tomato salad and some bread.

Notes

The written recipe serves 4, although the author cooks for 7 in the audio. The time needed for the beef to become nearly tender before adding the potatoes is not specified. The audio adds red wine and bay leaves, which are not included in the written ingredient list; neither amount is specified. Breaking the potatoes into chunks helps thicken the broth.

Nutrition per serving

• stew
• main course
• traditional cooking
• Spanish cuisine
• beef
• slow-cooked
• home cooking