SPANISH BEEF AND POTATO STEW W SAFFRON FROM LA MANCHA (TONJUNTO

Spanish Beef and Potato Stew W Saffron from La Mancha (Tonjunto image

Provided by Olha7397

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup extra virgin olive oil
2 large green bell peppers, seeded and sliced
1 medium onion, sliced and separated into rings
6 garlic cloves, finely chopped
2 1/4 lbs boneless stewing beef, trimmed of large pieces of fat and cut into irregular shapes
1 1/4 lbs boiling potatoes, peeled and cut into 1 1/2 inch chunks
1 tablespoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon freshly ground clove
1 bay leaf
1 pinch saffron thread, crumbled in a mortar
1 cup dry white wine

Steps:

Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
Layer the potatoes on top of the beef.
Add the salt, pepper, cloves, bay leaf, and saffron.
Pour the wine over and add enough water to cover.
Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
Makes 4 servings.
Serve immediately Real Stew.

Nutrition Facts : Calories 1087.9, Fat 76.5, SaturatedFat 23.7, Cholesterol 170.9, Sodium 1900.8, Carbohydrate 38.6, Fiber 4.6, Sugar 5, Protein 50.5