Beef Stew With Potatoes - (Estofado Con Patatas)

Recipe Ingredients

2 lbs	908g / 32oz	Lean stewing beef - cut 2" in cubes
1 lb	454g / 16oz	Onion - cut in large slices (medium)
2		Garlic cloves - unpeeled
1		Tomato - red ripe, unpeeled (large)
1/3 cup	78ml	Olive oil - - (to 1/2 cup)
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Cognac
1 tablespoon	15ml	Flour - heaping tbsp
1 cup	237ml	Boiling water
1/2 teaspoon	2.5ml	Paprika
1/2		Bay leaf
1 section		Fresh thyme
		(or 1/2 teaspoon dried thyme)
1		Cinnamon
		Salt - to taste
4		Potatoes - up to 6 (large)

Recipe Instructions

Heat 3 tablespoons olive oil over high heat in a heavy metal casserole. When oil is on verge of smoking, brown meat rapidly, 1 pound at a time. When browned, remove it to a bowl. (If you do not have a metal casserole, brown the meat in a frying pan; then continue, using earthenware casserole.)

Add olive oil if needed and allow it to heat before frying the onion and garlic until brown. Add tomato cut in eighths; fry until juice has evaporated. Add cognac and wine; continue cooking over high flame until liquid evaporates. Reduce flame, add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir vigorously until flour is browned. Put meat back in casserole. Add a cup of boiling water, mix, cover, and simmer for 2 hours or until meat is tender.

If the sauce becomes too dry during cooking, add boiling water in small amounts. If the sauce is too thin when meat is done, remove meat and boil sauce uncovered until thick enough. The consistency of the sauce will vary with the amount of juice released by the meat.

Before serving, place meat in a dish and strain sauce over it.

Prepare estofado as directed above. A half hour before serving, boil or fry potatoes cut in eighths. Add to estofado just before bringing to the table. (If added earlier, the potatoes may crumble.)

Source:
Barbara Norman

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