Spanish Beef Stew (Estofado de Ternera)

Ingredients

• 400 g stewing beef cut into large bite sized chunks

• an onion

• a large carrot

• a small head of garlic.

• 2 large tomatoes / 100 ml crushed tomato from a can

• 300 ml chicken / veal stock

• 300 ml red wine

• salt and pepper

• olive oil

• parsley, bay, thyme

• a small stick of cinnamon

• handful of peas (75 g)

• 2 potatoes

Directions

1. Season the beef with salt and pepper and then brown on all sides in a Dutch oven and then remove.

2. Lower the heat and sweat carrots, onion and garlic. When soft and translucent add in the tomato.

3. Add meat back in.

4. Add in the wine, stock and herbs with the cinnamon and simmer for 2-3 hours until the meat is tender.

5. In a separate pan, shallow fry potatoes in olive oil. Pour off the oil and brown in the pan. Then add peas and potatoes to the stew.