Spanish Beef Stew

By á-3286

Ingredients

• 3 Tbsp olive oil
• 2 lbs cubed beef
• 3 pieces bacon, chopped
• 1 large onion, minced
• 3 garlic cloves, smashed
• 1/4 tsp nutmeg
• 1/4 tsp powdered ginger
• 1 tsp sugar
• 1 1/2 cup beef stock
• 1 lb red potatoes, halved and placed in a bowl of cold water
• 16 oz bag frozen chopped spinach, defrosted and squeezed dry
• 1/24 cup toasted nuts
• 3 Tbsp minced parsley
• 2 Tbsp red wine vinegar
• salt and ground black pepper

Details

Servings 6
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

1. Heat oil in a large, heavy pot over high heat. Add one third of meat, brown it, and transfer it to a platter. Add bacon to pot and cook it in 2 batches. Add bacon to pot and cook it until it becomes slightly crisp, about 3 mins. Pour away rendered fat, add onion, garlic, nutmeg, ginger, and sugar, and cook mixture, tossing it occasionally, for 10 mins at a boil. Add stock and lower the heat to a simmer. Return meat to pan and simmer covered for 1 hour.
2. Add potatoes and simmer covered for 30 mins. Remove meat and potatoes with a slotted spoon and reserve. Stir in spinach, nuts, parsley, and vinegar. Cook stew until sauce is thickened, about 10 mins. Adjust seasoning with salt and pepper.
3. Return meat and potatoes to pot and cook stew for another minute or two. Taste it again and adjust the seasoning.