Spanish Beef and Potato Stew with Saffron from La Mancha (Tojunto)

by olga

Servings:

INGREDIENTS

1/2 cup extra virgin olive oil
2 large green bell peppers, seeded and sliced
1 medium size onion, sliced and separated into rings
6 large garlic cloves, finely chopped
2 1/4 pounds boneless stew beef, trimmed of large pieces of fat and cut into irregular shapes
1 1/4 pounds boiling potatoes, peeled and cut into 1 1/2 inch chunks
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground cloves
1 bay leaf
Good size pinch of saffron threads, crumbled in a mortar
1 cup dry white wine

INSTRUCTIONS

Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order. Layer the potatoes on top of the beef. Add the salt, pepper, cloves, bay leaf, and saffron. Pour the wine over and add enough water to cover.

Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours. Serve immediately

Real Stew

CHEF COMMENTS

The food of La Mancha is hearty, and this stew is simplicity itself. It is sometimes called tonjunto, meaning “everything is thrown all together.” Serve with crusty bread.

Tagged: soupsandstews, spanish add tags

Have you made it? What'd you think?

Log in to review this recipe.