Stews are very common in Spain. We have lots of recipes, so we have included a typical one:
1 kg/2 lb beef stew meat (or veal)
Salt and pepper to taste
4 cloves of garlic
1 large onion
2 crushed tomatoes
3 tbsp olive oil
¾ cup white wine
1 ½ tbsp plain flour
1 ½ cup water
1 chicken stock cube
- Season the beef with salt and pepper. Peel and finely chop the garlic and onions. Peel and wash the potatoes thoroughly, drain off the water and cut into pieces. Peel and wash the carrots, drain off the water and slice. Crush the tomatoes. Set aside.
- Pour 3 tbsp of olive oil in a large pot and heat on medium. When hot, add the garlic and stir to coat with olive oil. Then add the beef and fry until brown all over. Add more olive oil if necessary to prevent sticking. Remove from the pot.
- Reduce heat to low. Add the onions to the pot and sauté until the onion is translucent. Then add the potatoes, carrots and crushed tomatoes. Stir thoroughly.
- Once all the ingredients have browned, put the beef back on the pot. Pour in the white wine and simmer for 10-15 minutes on medium heat.
- Toss in the flour and stir thoroughly. Pour in the water, add the stock cube and season with salt. Stir again. Simmer on low heat, stirring occasionally, until the meat is softened. This may take approximately 2 hours. Check the stew from time to time: if the sauce evaporates or thickens too much, add a small amount of water.
- Remove from heat and serve hot.