Catalan Beef Stew.

Posted by & filed under Health and Fitness.

A Catalan sheep dog rushing with his bowl for the left overs of this lovely stew.  We can all live in hope, you know.

  • ¼ cup, 60 ml, 2 fl oz olive oil
  • 2 lbs, 1 kg stewing beef in cubes.  Shin is excellent.
  • 1 tbspn some sort of flour – chickpea; potato; rice etc.
  • 8 oz, 1 cup, 240ml red wine
  • 2 cloves of garlic, halved
  • 2 chopped onions
  • 2 chopped tomatoes
  • 1 sliced carrot
  • 1 chopped stick of celery
  • 1 chopped leek
  • 1 oz, 25 gm unsweetened baking chocolate – or as dark as possible.
  • ¼ tspn cinnamon
  • Celtic sea salt (don’t be mean with it, read the salt blog) and pepper
  • 1½ cups, 360 ml, 12 fl oz beef stock, home made, of course.
  • Serves 4.
  1. Pour the oil into a large cooking pot, heat it and add the meat.
  2. Brown meat for 3-4 mins, add the flour and stir it all about.
  3. Add the wine, stir and cook for 1 minute
  4. Add all the other ingredients except the stock.  More stirring.
  5. Add the stock.  Final stirring whilst bringing to the boil
  6. Partially cover and simmer for about 1½ hours until the meat is tender.

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