17 January 2008

Andalusian Beef Stew

The Festival of "San Anton" takes place every January. The locals make a big thing out of the event and as well as the bands and parades you can get some real Spanish beef stew which is provided free of charge by the town hall.

A lovely winter warmer which is easy to cook and full of flavour. The addition of spices such as cinnamon and cloves, make this stew very special

You will need:

1kilo stewing beef
3 medium green peppers
2 medium onions
4 carrots
3 medium tomatoes
2 bay leaves
4 medium potatoes
1 bulb garlic
8 peppercorns
½ teaspoon saffron
2 cloves
½ teaspoon cinnamon
100ml water
3 tablespoons olive oil
¼ litre red wine

How to cook:

1. Separate the garlic cloves from the bulb, removing excel outer layers of skin and place in the oven to roast for about 30 minutes.
2. Meanwhile peel and slice the onions and cut the beef into bitesized chunks and place in a large stewing pot.
3. Wash the peppers and cut into strips. Peel the carrots and cut in half lengthwise. Cut the tomatoes into quarters and put everything into the pot with the beef and onion.
4. When the garlic is roasted, place it into a mortar with the saffron, cinnamon, cloves and peppercorns and crush everything together. Add the water and mix again, then add this to the pot with the bay leaves.

5. Pour in the wine and the oil and season with salt. Bring the pot to the boil and then lower the heat and simmer for about two hours, adding more water if necessary to keep the meat covered with liquid.
6. Peel and chop the potatoes into small chunks and add them to the pot, continue to cook for another hour or so.
7. Serve with other seasonal vegetables or fresh bread.

This is the traditional recipe but other vegetables may be used such as mushrooms, turnip or green beans.

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