A beef stew with Spanish roots
This Spanish stew, overlaid with rich flavors, is even tastier the day after it’s made. It’s a rustic recipe that’s perfect for a Dutch oven or casserole, says blogger Ayngelina Brogan of the food and travel blog bacon is magic.com, who shared her recipe with AARP.
The version is called the chilindron, Brogan says, and if you’re entertaining a crowd, you can make it the day before and reheat it for serving.
Whatever you do, don’t be tempted to use a lean piece of beef for this stew, Brogan says. Fat is synonymous with taste, so look for cuts of beef with consistently marbled fat that melt and tenderize when cooked, adding to the stew’s delicious layers.
Chilindron
Ingredients:
- 3 pounds of braised beef, cut into 1-inch pieces
- 10 small starchy potatoes, halved
- 1 14-ounce can of shredded tomatoes
- 2 cups of red wine, such as Cabernet Sauvignon
- 1/2 cup of bacon, diced
- 2 roasted red peppers, chopped
- 2 cups of yellow onion, diced
- 8 cloves of garlic, chopped
- 3 tablespoons of smoked paprika
- 3 tablespoons of vegetable oil
- 1 1/2 tablespoons Worcestershire sauce
- 5 sprigs of thyme
- 1 teaspoon corn starch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon of freshly cracked black pepper
Instructions:
1. Remove the beef stew from the refrigerator and sprinkle with salt and pepper. Let the beef come to room temperature for about 20 minutes.
2. Heat cast iron pan over medium to high heat. Once it’s hot, add vegetable oil. When the oil shimmers, add beef and saute 1 to 2 minutes per side. Cook the beef in portions and set aside.
3. Reduce the heat to medium, add the onion and fry for 2 minutes. Add the bacon and cook for another 3 minutes. Add garlic and cook for 45 seconds.
4. Return the beef to the pan. Add two cups of red wine and use a spatula to scrape off any pieces that are stuck to the bottom of the pan. Bring the wine to a boil and cook until the wine is reduced by half.
5. Put everything except potatoes and cornstarch in a slow cooker or Dutch oven. Add fresh sprigs of thyme. Cook for 3 hours on low in the slow cooker or at 190 ° F in the Dutch oven with the top.
6. Add potatoes, making sure they are submerged in liquid.
7. Cook for 30 minutes, then take a cup of stew liquid and add a tablespoon of cornstarch. Mix everything back into the pot thoroughly and let it simmer again.
8. Serve after 4 hours of total cooking time, remove sprigs of thyme and pour into bowls.
