Spanish Beef Stew

Really hearty – good for the cold winter nights.  Even better when done ahead and re heated.

Ingredients:

• 3 lbs pot roast, trimmed and chunked
• 1/2 c sherry
• 1 c Manzanilla (dry white wine)
• 2 tsp paprika
• 1/2 tsp ground cloves
• pinch of saffron
• 1/4 c sun-dried tomatoes
• 3 onions chopped
• 8 cloves garlic, chopped
• 3 red bell peppers
• 1 # mushrooms (Italian brown)
• 1/4 tsp nutmeg
• 1/4 c sherry
• 1 c broth/water
• salt and pepper
• olive oil

Directions:  

1. Preheat oven to 350°
2. Combine onion, garlic, sherry wine, paprika, saffron. clove, salt and pepper in a zip-lock and marinate meat for 2 – 3 hours.
3. Remove meat from marinade.
4. Heat 1T olive oil in oven safe stew pot.
5. Brown meat in olive oil.
6. Remove meat – I put meat in storage container that I will use for leftovers.
7. Add more oil if needed and saute onions.
8. Add garlic and saute for 1 minute.
9. Add meat, marinade, and tomatoes to pan.
10. Cover and bake 350° for 1 1/2 hours.
11. Heat 1T olive oil in large frying pan.
12. Saute red peppers and remove to container.
13. Add more oil if needed and saute mushrooms.
14. Add nutmeg and remove to container with peppers.
15. Deglaze pan with sherry.
16. Add peppers, mushrooms, and broth to meat.
17. Cover and return to oven and bake 1/2 hour.

If you want a thicker stew, place pot back on stove and add a roux of 2T flour and 2T butter blended together. Stir well and allow flour to cook and thicken stew.

Serve with noodles or rice

Serves: 8-12

Source: Margie’s imagination