Spanish Beef Stew
This Spanish Beef Stew is a hearty and satisfying dish, perfect for a comforting meal. The tender beef, simmered in a rich tomato broth with onions and potatoes, creates a flavorful and aromatic stew. Serve it with buttered toast for a complete and delicious experience.
Ingredients
- 1 pound Stew beef or veal
- as needed All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (or vegetable shortening) (Originally suet. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/2 cup Onion (Chopped)
- 1 Bay leaf
- 4 cups Canned tomatoes
- to taste Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon Chile pulp
- 1 cup Boiled potatoes (Cut into neat squares)
- as needed Bread (For toast. Quantity estimated (not specified in original recipe))
- as needed Butter (For buttering toast. Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut the stew beef or veal into small, two-inch pieces. Flour the beef thickly.
- 2Heat the butter (or vegetable shortening) in a large pot or Dutch oven over medium-high heat. Brown the floured beef in the hot fat.
- 3Add the chopped onion and bay leaf to the pot. Cook for 2-3 minutes until the onion softens. Add the tomatoes, salt, and chile pulp. Stir to combine.
- 4Reduce the heat to low, cover, and simmer the stew for at least 30 minutes, or until the meat is tender.
- 5Add the cold, boiled potatoes, cut into neat squares, to the stew. Heat through.
- 6Serve the stew hot on triangles of buttered toast.
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