Spanish beef stew from Christian Begin
Prep Time
Cooking Mode
675 g (1½ lb.) lb. beef stewing cubes
To taste salt and pepper
45 mL (3 tbsp.) tbsp. olive oil
4 cloves of garlic, finely chopped
1 large Spanish onion, cut into strips
1 pinch saffron
250 mL (1 cup) cup chicken broth
5 mL (1 tsp.) tsp mild smoked Spanish paprika
5 mL (1 tsp.) tsp fennel seed, crushed
1 bottle (690 mL) cup passata (pureed tomatoes)
500 mL (2 cups) cup largely diced butternut squash
500 mL (2 cups) cup largely diced eggplant
1 sweet yellow pepper, cut into strips
1 can (540 mL) cup white beans (large), rinsed and drained
To taste coarsely chopped parsley
675 g (1½ lb.) lb. beef stewing cubes
To taste salt and pepper
45 mL (3 tbsp.) tbsp. olive oil
4 cloves of garlic, finely chopped
1 large Spanish onion, cut into strips
1 pinch saffron
250 mL (1 cup) cup chicken broth
5 mL (1 tsp.) tsp mild smoked Spanish paprika
5 mL (1 tsp.) tsp fennel seed, crushed
1 bottle (690 mL) cup passata (pureed tomatoes)
500 mL (2 cups) cup largely diced butternut squash
500 mL (2 cups) cup largely diced eggplant
1 sweet yellow pepper, cut into strips
1 can (540 mL) cup white beans (large), rinsed and drained
To taste coarsely chopped parsley
Directions
1Season beef cubes to taste with salt and pepper.
2In large Dutch oven, heat 30 mL (2 tbsp.) olive oil over medium-high heat and fry beef cubes until nicely browned on all sides.
3Reduce heat to medium; add remaining oil and fry garlic and onion until onion is translucent.
4Soften saffron in a bit of hot water.
5Add broth, saffron, paprika, and fennel seed, and mix well.
6Add the passata , season with salt and pepper, bring to a boil, cover, and cook at a low boil for 2 hours.
7Add squash, cover, and continue cooking for 30 minutes.
8Add the eggplant, sweet pepper, beans, and continue cooking for about 30 minutes, until vegetables and meat are tender.
9Adjust seasoning as needed; serve stew piping hot. Sprinkle with parsley and accompany with white rice.
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