Estofado de Tenera "Spanish Beef Stew"
When it gets cold out, try Estofado de Tenera! This is a classic beef stew and really warms you up on one of those winter days! This traditional Spanish recipe is typically eaten for lunch as it is very heavy. Of course, there are many variations on this dish, I use artichokes and white asparagus in mine. Cooking the potatoes separately ensures they won't be soggy in the final dish. Try this nice beef stew with a glass of
Spanish red wine
. Try this recipe and let me know what you think!
Serves: 4Preparation time: about 1 hour 15 minutes INGREDIENTS about 2 lbs of beef 1 lb potatoes 8 white asparagus (cooked) 2 cups beef stock 1 cup red wine 3 cloves garlic 1-1/2 onions finely chopped 1 leek finely chopped 2 TB fresh flat-leaf parsley finely chopped 5 TB olive oil 1/2 cup floursalt and pepper to taste DIRECTIONS Begin by cutting the beef into rough 2-3 inch pieces. Lightly coat them in the flour. Heat about 2 TB of olive oil in a skillet and sear all of the sides of the beef. Remove from the heat. In a large stock pot or heavy iron casserole, heat about 3 TB of olive oil and add the garlic, onion and leek. Cook over medium heat for about 10 minutes or until the vegetable soften and become slightly translucent. Add the meat, red wine, beef stock and parsley. Cook over low heat for about an hour stirring occasionally. Peel and cut the potatoes into 1-2 inch rough pieces. Heat about 1/2 cup of olive oil in a pan and fry the potatoes until they are golden brown. Remove from the oil. As the beef is about done, add the asparagus and artichokes. Add salt and pepper to your taste. Cook for about 5 minutes. Just before serving, add the potatoes and cook for a couple minutes. Serve with some fresh bread and enjoy!  Return from Estofado de Tenera Recipe to Home
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