Spanish beef stew - patatas guisadas con ternera

This delicious, authentic recipe for "Patatas guisadas con ternera" is a hearty beef stew that features some of the Spanish flavors. It consists of chunks of beef that are simmered in a rich sauce until it is melt-in-your-mouth tender. This is the perfect comfort food at its best!

When the weather gets cold, this is the meal I crave. It's very easy to make and you can use as many veggies as you would like.

What meat should I chose?

I normally chose the pack of meat that is already diced up which makes it ideal for dishes like this one. But if you don't have it available, I would recommend the shoulder of the cow.

Special ingredient that you shouldn't forget

One of the most important ingredients of this recipe is wine. Yup, wine is correct! White wine is definitely my pick for this dish. Some people prefer to add red wine but I just love the way the white wine makes the flavors combine.

How to make your stew to thicken

If you would like your stew to thicken more make sure to let it cook, uncovered, until it’s reduced to your preference. You can also thicken it by adding an equal mixture of corn starch and cold water. Pour the mixture into the broth to thicken. Start with 1 tablespoon of corn starch + 1 tablespoon of water, and add more if needed. I would however recommend to let it cook by itself, I am very traditional when it comes to replicating my mom's recipes.

Here's the recipe!

RECIPE

Name: Patatas Guisadas con Ternera - Spanish Beef Stew. Course: Entree

Cuisine: Spanish - Spain

Prep Time: 10 minutes Cook Time: 2 hours 30 minutes Total Time: 2 hours 40 minutes

Servings: 4 -5 Author: Marta's Bake Studio

Ingredients:

• 1 tablespoon olive oil

• 2 lbs chuck or round roast, cut into 1/2" cubes or other stew meat

• 1 medium onion chopped

• 2 garlic cloves minced

• 6-8 small red and yellow sweet peppers (cleaned and whole)

• 1 raw tomato diced up or 1/2 can tomato paste (approx 3 oz.)

• 1/3 cup dry white wine of your preference

• Unsalted beef broth (16oz.)

• Water (16oz.)

• 2 dried bay leaves

• 1 cup carrots, sliced into thick rings or mini carrots.

• 2 cups diced potatoes

• 1 cup green beans, cut about 2" long.

Instructions

1. Heat a Dutch oven to medium heat, then add the olive oil.

2. Season meat with salt and black pepper.

3. In different batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside.

4. Once the beef is browned, remove from the pan and set it aside.

5. Add the chopped onion and minced garlic.

6. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits.

7. Next, add beef broth, water, white wine, raw tomato diced up or tomato paste and bay leaves.

8. Bring the mixture to a boil, then add the beef that you previously set aside back in.

9. Stir, then cover and reduce the heat to simmer. Cook the beef stew for 2 hours, stirring occasionally.

10. Next, add the potatoes, green beans, carrots, then cook for 30 minutes more. I like to sauté them on a pan before I add them to the stew but this would be depending on your preference.

11. When the carrots and potatoes are tender, the carne guisada is done.

12. Try the stew and adjust the salt.

13. You can serve the stew by itself, with white rice, and/or with a piece of warm bread.

Enjoy & Bon Appétit!