Catalan Style Beef Stew (Estofado a la Catalana)
Catalan style beef Stew (Estofado a la Catalana) is a classic beef stew recipe that draws roots from the Catalan region of Spain, where cinnamon and nutmeg are commonly used in Catalan cuisine.
Equipment
- Large skillet or pan
- Medium skillet or pan
- Pan for boiling potatoes
- Potato masher (optional)
Ingredients
- 2 tablespoons olive oil
- 2 lbs. 900 grams chuck steak (filete de aguja)
- 0.5 lbs. 230 grams pancetta (or thick-cut bacon)
- 1 yellow onion finely chopped
- 4 garlic cloves
- 1 tablespoon all-purpose flour
- 1 cup dry red wine
- 1 sprig parsley
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 cup beef broth or water
- 0.4 lbs. 200g button mushrooms
- Salt and pepper to taste
- ½ teaspoon finely grated dark chocolate
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 large potatoes
- 1 large Butifarra sausage around 150 grams/ 5oz.
Instructions
- In a deep earthenware dish, add the oil and pancetta and fry on low heat until the bacon is transparent and releases its oil (around 3-4 minutes).0.5 lbs. 230 grams pancetta (or thick-cut bacon)
- Add the beef and increase the heat to medium, and cook until beef is browned on all sides (around 5 minutes).2 tablespoons olive oil, 2 lbs. 900 grams chuck steak (filete de aguja)
- Add the onion and garlic and cook, stirring occasionally until the onion is golden (around 5 minutes).1 yellow onion, 4 garlic cloves
- Stir in the flour, then add the wine, parsley, bay leaf, oregano, thyme, beef broth, salt, and pepper.1 tablespoon all-purpose flour, 1 cup dry red wine, 1 sprig parsley, 1 bay leaf, 1 teaspoon dried oregano, 1 cup beef broth, Salt and pepper to taste
- Reduce the heat to low then simmer for 3 hours or until the beef is tender. If using, add the mushrooms around half way through. Add mushrooms around the 2-hour mark.0.4 lbs. 200g button mushrooms
- Meanwhile, place the potatoes in a small saucepan with some cold water and a pinch of salt. Bring to a boil then reduce heat and simmer for 15 minutes. Drain off any excess water and add to the casserole dish along with the chocolate, cinnamon, and nutmeg.½ teaspoon finely grated dark chocolate, ¼ teaspoon cinnamon, 2 large potatoes, ¼ teaspoon nutmeg
- Continue cooking for another 10 minutes until the potatoes are tender.
- Cut the sausage into 1-inch pieces then cook In a medium skillet on medium heat until golden (around 5 minutes). Add to stew right before serving.1 large Butifarra sausage
- Remove the bay leaf from the stew. Divide stew into bowls and serve piping hot with mashed potatoes or steamed white rice and steamed green beans.