Beef and Potato Stew (Estofado de Ternera)
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Ingredients
- 700 g braising beef, diced
- 400 g potatoes, peeled and quartered
- 2 carrots, cubed
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 150 ml red wine
- 500 ml beef stock
- 1 bay leaves
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 40 g
- Carbohydrate
- 24.8 g
- of which sugars
- 6.9 g
- Fat
- 15.4 g
- of which saturates
- 6 g
- Fibre
- 4.5 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pot and brown the beef well on all sides, about 8 minutes. Add the onion and garlic and cook for 6 minutes.
- 2
Pour in the wine and let it bubble for 2 minutes, then stir in the tomatoes, bay leaf and beef stock.
- 3
Cover and simmer gently for 1 hour until the beef is starting to soften.
- 4
Add the potatoes and carrots and simmer for a further 25-30 minutes until the beef and vegetables are tender.
- 5
Lift out the bay leaf, check the beef has no pink remaining, season to taste and serve.
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