3 tablespoons of olive oil
500g stewing beef
250g carrots, peeled and cut into large chunks
1 medium onion, chopped
3 tomatoes, skinned and chopped
1 small tin of peas or a handful of fresh peas
1 tablespoon of paprika
2 cloves of garlic, finely chopped
1 teaspoon of flour
500g of potatoes peeled and cut into large chunks
150ml of white wine
250ml of beef stock
150ml of water
freshly ground black pepper
saffron or yellow food colouring
Heat half the oil in a large, flameproof cooking pot. Put the meat in the hot oil and brown.
In a small frying pan heat the rest of the oil, add the onion and garlic and fry for about 5 minutes. Add the flour and the paprika and fry for 5 minutes more being careful not to burn this mix.
Add the onion mix to the meat pot, add the white wine, stock and water and bring to the boil. Reduce the heat and gently simmer this for about an hour and a half.
Add the carrots, chopped tomatoes and a little saffron or a teaspoon of yellow food colouring to the pot and continue gently cooking for about 25 minutes. Then add the potatoes, the peas a little more beef stock if necessary and cook for another 20 -25 minutes until the potatoes are cooked.
Serve it with some crusty bread.
Also available in: Español