Recipe: Slow-cooked Spanish-style beef stew PLUS our competition winner

The competition to win a sparkling new CDA oven came to a close on Friday.  Thank you everyone who entered, the response was fabulous. Our lucky winner is Kim Lam from Nottingham. Congrats Kim, your new oven will be with you shortly. If you’re looking for a new oven, why not visit their website to find out more about their range by clicking here.

To celebrate I thought I’d share a lovely autumnal dish that screams comfort food, is easy to make, tastes rich and oh-so delicious and as everything’s in one pot, there’s hardly any washing up afterwards.

I’ve called it Spanish-style stew because I’ve added herbs and spices that remind me of Spain as well as the tomatoes and butter beans which you find in lots of Spanish dishes. It’s a handy way to finish off any of those tins you find lurking in your cupboard, you could vary the ingredients to include tinned chickpeas, any kind of beans, like broad or borlotti or sweetcorn.

stew

It’s time for some comfort food

Serves 2

300g braising steak, chopped

1 tsp vegetable oil

1 tsp paprika

2 tsps dried oregano

1 tsp dried thyme

1 garlic clove, peeled and chopped

1 x 227g  tin of chopped tomatoes

100ml beef stock

3 new potatoes, quartered

1 x 227g tin of butter beans

2 large mushrooms, sliced

1 x 227g tin of petit pois

Salt and pepper

Turn your oven on to around 140C.

Heat the oil in a flameproof casserole dish on the top of the stove. Add the beef and cook on medium for about 10 mins until it is browned.

Add the paprika, oregano, thyme and garlic and stir through well. Pour in the tin of tomatoes and stir. Add the beef stock, cover the dish with a lid and place in the oven for 1 hour. The lower temperature should mean you are safe from burning but check after half an hour that it is not drying out.

After an hour, add the new potatoes and butter beans, and stir through. Add a bit more stock if it’s looking dry, remember it should finish up as a fairly thick stew. Make sure the potatoes are properly submerged in the liquid so they can cook properly. Cover with the lid and put back in the oven for another hour.

Then add the peas, stir through the liquid. Place the sliced mushrooms on top and press down into the liquid. Cover again and put back in the oven for about 20 mins.

Take it out and check that the potatoes are cooked, they should be firmish but not hard, a fork should go through them fairly easily. If they aren’t put back in the oven for another 15 mins or until they are cooked to your satisfaction.

Serve in bowls just like that or with crusty bread on the side.

My top tips

It’s important that the stew is not too watery, but you also don’t want it to dry out. So make a bit of extra stock and keep it on the side in case you need it to add along the way to keep things moist.

Root vegetables would also work well in this stew, like carrots, swede or turnips, just chop them into small pieces.

I think the large, darker mushrooms are crucial as they add a depth of flavour to the sauce as well as making it a beautiful, deep colour.

These quantities are for two healthy servings. I’d recommend you cook a large amount and freeze it in batches for an easy, warming meal on a dank winter’s day. The SK200 oven from CDA has extra large capacity so you can cook more at once, so it’s perfect for bulk cooking to stock up your freezer for winter. Find out more on their facebook page by clicking here.

One comment

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