Spanish Beef Stew


Carne Guisada


3 1/2 lbs lean beef stew meat, cut into 1 inch cubes
2 cloves garlic (large cloves)
2 medium onions, sliced
2 cups beef broth
2 cups red wine (dry)
4 tomatoes. peeled and quartered
1 bay leaf
1/2 tsp comino (cumin)
1 tsp salt
1/8 tsp black pepper (freshly ground)
2 tbls olive oil (you may substitute with vegetable oil)
1/2 tsp thyme leaves
2 1/2 lbs potatoes, peeled, quartered
2 tbls flour
4 tbls water

1. Heat the oil in a large pot. Add meat, a few pieces at a time, brown well. Remove meat and season with salt and pepper. If oil (drippings) have gotten to brown, discard and replace with 2 more tablespoons of olive oil (veg oil).

2. Add onions and cook until tender and lightly browned. Add the garlic, broth, wine, one tomato, and herbs tied in a cheesecloth bag. (herbs: thyme, bay leaf) Add the meat and bring to a boil.

3. Cover and reduce to a low simmer for 2 hours, or until meat is tender.

4. Add potatoes and olives and continue to simmer for 30 minutes.

5. Place meat and vegetables in a serving dish, set aside (keep warm).
Pour remaining liquid into a sauce pan. (you may skim off the fat at this point, or leave it in ( your choice )). Blend flour into liquid, stir until it thickens. Add remaining tomatoes and simmer for 10 minutes. Pour sauce over meat and vegetables.

Serve with warm flour tortillas

John