Spanish Beef And Potato Stew W Saffron From La Mancha Tonjunto Recipes

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

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.

SPANISH BEEF STEW

Steps:

• Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
• Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
• Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
• Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
• Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
• Remove bay leaves and serve warm.

SPANISH SHREDDED BEEF

Steps:

• Preheat large sauce on medium heat for 2-3 minutes.
• Place 1 tablespoon oil and garlic in pan.
• Cook and stir for 1 minute or until heated and fragrant.
• Stir in all remaining ingredients and cook and stir for 5 minutes or until thoroughly heated.
• Remove beef from heat and shred meat using 2 forks.