Stews and Ragouts in general by Carlos Mirasierras
Ingredients for 4-6 people:
1 kg of beef stew meat
4 potatoes
2 tomatoes, peeled and chopped
2 carrots
2 onions
4 cloves of garlic
2 tbsp flour
1 glass of manzanilla sherry wine
2 cups of beef broth
extra virgin olive oil
salt
pepper
chopped parsley
3 bay leaves
1 sprig of rosemary
vinaigrette
Preparation:
Cut the meat into cubes, salt & pepper, dredge in flour and brown them in a pan with a
drizzle of olive oil. Remove and reserve.
Chop the onions and the garlic cloves and put them to fry in a pan with a little oil. Cut
the carrots into cylinders and add them in. Add the bay leaves and fry together with the
tomatoes for some mins.
Put the vegetables and the meat into a pressure cooker. Add a sprig of rosemary and
pour the wine in. Allow the alcohol to evaporate and cover with broth. Salt and pepper .
Cover and cook it all for 20-25 minutes once the steam starts to come out. Taste for
salt.
Peel the potatoes, cut them into chunks and fry in a pan with hot oil. Drain the oil and
add them to the PC. . Cook for 10 minutes (with no lid on) and let it sit for some time
before serving. It is much better to cook stews one day in advance.
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