Spanish meat stew

The Spanish meat stew is long simmering and full of the deep flavours of red wine and tomato. This recipe is well suited to the inexpensive beef stew.

Ingredients for six

600 beef sirloin (front or shoulder) onion 2 carrots 1 red pepper 3 bay leaves; 1 tsp black pepper 1 whole garlic 2 tsp salt 5 dl red wine 2 tbsp tomato puree 2 tbsp olive oil 1 tbsp wheat flour parsley for garnish

Tip: Serve Spanish meat pasta with riceä and aioli.

Cut the meat into a fair cube. Spoon the olive oil into the casserole and start to take the lumps. Cut the cap off the garlic and brown the cut side öljyssä. Remove the garlic for a moment and drop the meat into the pot. Fry the vegetables until they are browned.

In the meantime, cut the vegetables into pieces. Mince the meat and season with tomato puree, salt and pepper. Add the wine and the vegetables. Add the garlic and bay leaves.

Let the meat stew simmer on the stove with the lid off for 1.5h, slowly simmering. Stir in the water. If the stew starts to dry out, add a little wine or water.

When the meat is tender and the flavours are starting to come together, it’s time to take the stew out of the pot. The Spanish meat stew should be allowed to simmer under the lid for another 15 minutes before you slam the lid on.