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Estofado de Ternera con Patatas

Serves 4 to 6 Entree meat

Estofado de Ternera con Patatas

Estofado de Ternera con Patatas is a staple in the homes of Castilla, a region where recipes are passed down by taste rather than paper. It is a dish of everyday life, prepared often enough to be second nature to the family cook. This version embraces straightforward seasoning and ample portions, reflecting the generous spirit with which it is shared.

Expect tender chunks of beef, slowly simmered with potatoes until both are infused with the rich flavors of pimentón and dry white wine. The earthy sweetness of carrots and onions melds with the savory broth, creating a comforting depth that satisfies without fuss. A final touch of olive oil completes the dish, ensuring each bite is as smooth as it is hearty.

Ingredients

  • 1.2 kgbeef chuck — cut into large cubes
  • 800 gwaxy potatoes — broken into chunks
  • 2onions — chopped
  • 2carrots — sliced
  • 3 clovesgarlic — minced
  • 200 mldry white wine
  • 600 mlbeef broth
  • 1 tbspsweet pimentón
  • 2bay leaves
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Cut the 1.2 kg beef chuck into large, even chunks, about 4-5 cm each. Season generously with fine sea salt and black pepper. Heat 3 tablespoons of the extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the meat in batches, ensuring each piece takes on a deep, caramelized color. Remove the browned beef and set aside.
  2. In the same pot, add the remaining 2 tablespoons of olive oil. Dice the 2 onions and 2 carrots, and mince the 3 cloves of garlic. Add them to the pot, cooking over medium heat. Stir occasionally until the onions are translucent and the vegetables have softened, about 8-10 minutes. Remove the pot from the heat and stir in 1 tablespoon of sweet pimentón, ensuring it coats the vegetables without burning.
  3. Return the pot to the heat and pour in 200 ml of dry white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, which will add depth to the stew's flavor. Allow the wine to reduce slightly before adding 600 ml of beef broth and the 2 bay leaves. Return the browned beef to the pot, ensuring the liquid covers the meat.
  4. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and allow the stew to braise gently. Check occasionally, stirring to ensure even cooking. The beef is done when it is tender and easily pierced with a fork, which indicates it has absorbed the flavors and is ready to serve.
  5. While the beef is cooking, peel and cut the 800 g waxy potatoes into large chunks. Add them to the pot about 45 minutes before the beef is done, ensuring they are submerged in the liquid. Cook until the potatoes are tender and have absorbed the flavors of the stew.
  6. Once the beef and potatoes are tender, remove the pot from the heat and let it rest for a few minutes. Skim any excess fat from the surface with a spoon. Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve the Estofado de Ternera con Patatas hot, with crusty bread to soak up the rich sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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