Estofado de Carne
This Spanish-style beef stew has earned a permanent spot in my cold weather meal rotation. The addition of currants, capers and pine nuts give this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. Serve with roasted potatoes or rice.
Beef Stew from Pamplona
- 2 1/2 pounds cubed beef for stew
- 3 tablespoons olive oil
- 2 pieces minced bacon
- 1 large minced onion
- 3 mashed garlic cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon sugar
- 1/4 cup pine nuts
- 1/4 cup dried currants
- 1 tablespoon capers
- 1/2 cup chopped spinach
- 3 tablespoons minced parsley
- 1 minced hardboiled egg
- 2 cups beef stock
- 1 tablespoon red wine vinegar
Heat the oil in a large pot. Brown the beef over high heat, about 10 minutes.
Add the bacon and cook for 2 to 3 minutes, until browned. Add the onions, garlic, nutmeg, ginger, clove and sugar, and cook for another 3 minutes.
Next, add the stock. Bring to a boil and simmer, covered for 1 hour.
After an hour, remove the lid and add the spinach. Simmer uncovered for 30 minutes.
Stir in the currants, nuts, capers, parsley and vinegar.
Cook for another minute or so. Adjust seasoning and serve.
Garnish with the hardboiled egg.
Photograph by Madeleine Hill.