Stews and Ragouts in general by Carlos Mirasierras
Ingredients:
3/4 pounds of beef, diced
250 g of peas
4 potatoes, not small
3 carrots, cut into small dice
3 ripe tomatoes, finely chopped or grated
1 onion, grated
50 g of Serrano ham, diced
100 ml of red wine
some cloves
1-2 laurel leaves
salt and pepper
olive oil
some flour
Preparation:
Fry the onion and carrots in a little oil. Add the meat, previously salted, peppered and
floured. Fry it all for a few mins, add some water and let it simmer for about 20 minutes
on a low heat.
Add in the Serrano ham, the tomatoes, bay leaf, cloves and let it cook all together for a
few minutes.
Then add the wine, cover with some more water and let it simmer, over low heat, until
the meat begins to be tender (30 mins).
Next, add in the potatoes and peas, and simmer for 20 mins. Adjust the seasoning
before serving.
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Lamb stew with potatoes..............Code08

Ingredients for 4 people:
1 shoulder of lamb with rib section
8