Rich beef stews are often flavoured with red wine but this version from the Spanish city of Oviedo is cooked with white wine, olive oil and plenty of fresh bay leaves to create a delicious sauce. Serve with buttered noodles, fried or crushed new potatoes, you won’t be disappointed.
Ingredients
- 1.5kg chuck steak cut into large chunks
- 6 tbsps olive oil
- 600g onions, finely chopped
- 10 garlic cloves, crushed into a paste
- 6 fresh bay leaves
- 300ml dry white wine (preferably Spanish)
- Optional: 300g Chantenay carrots
- Salt and black pepper
To make…
- Season the beef with salt and pepper and fry in batches with half the oil until nicely browned. Set aside on a plate.
- Pre-heat the oven to 150C.
- Add the rest of the oil and then the onions, garlic and bay leaves with a generous pinch of salt. Cook for at least 30 minutes until the onions are sweet, golden and sticky.
- Add the beef back to the pan with the wine. Bring to a simmer, season, cover and cook in the oven for two hours.
- Remove from the oven and place on the hob, add in the carrots if using and cook for a further 30 minutes. The meat should be tender and the sauce rich and thick. Check the seasoning before serving.
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