Spanish Beef Stew

By courtneyepowell

Ingredients

• 3 T olive oil
• 2 lbs cubed beef for stew (recommend using bone-in chuck arm roast and cook bone with the meat)
• 3 pieces bacon, chopped (recommend applewood-smoked)
• 1 large onion, minced
• 3 garlic cloves, smashed
• 1/4 t nutmeg
• 1/4 t powdered ginger
• 1/4 t cloves
• 1 t sugar
• 1 c dry red wine
• 1 c beef stock
• 1 lb red new potatoes, halved and placed in a bowl of cold water
• 16-oz bag frozen chopped spinach, defrosted and squeezed dry
• 1/2 c dry currants
• 1/4 c toasted pine nuts
• 2 T capers
• 3 T minced parsley
• 1 T red wine vinegar
• salt and pepper

Preparation

Step 1

1. Heat oil in a large, heavy pot over high heat. Add one third of the meat, brown it and transfer it to a platter. Repeat with the remaining meat, cooking it in two batches. Add the bacon to the pot and cook it until it becomes slightly crisp, about 3 mins. Pour away the rendered fat, add the onion, garlick, nutmeg, ginger, clove and sugar, and cook the mixture, tossing it occasionally, for 3 mins. Add the wine and cook for 5 mins at a boil. Add the stock and lower the heat to a simmer. Return the meat to the pan and simmer covered for 1 hr.
2. Add the potatoes and simmer covered for 30 minutes. Remove the meat and potatoes with a slotted spoon and reserve. Stir in the spinach, currants, pine nuts, capers, parsley and vinegar. Cook the stew until the sauce is thickened, about 10 minutes. Adjust the seasoning with salt and pepper.
3. Return the meat and potatoes to the pot and cook the stew for another minute or two. Taste it again and adjust the seasoning.