Entree: Spain – Navarre – Estofado de Toro (Slow-braised bull stew cooked in red wine and aromatic vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 2 lb (900 g) bull or beef stewing meat, cut into 1 1/2-inch pieces
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, sliced into 1/2-inch (1.3 cm) rounds
- 2 medium potatoes, peeled and cut into 1 1/2-inch (3.8 cm) chunks
- 1 cup (240 ml) dry red wine (preferably Rioja)
- 2 cups (480 ml) beef stock
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the meat dry, season with salt and pepper, and lightly dredge in the flour, shaking off excess.
2. Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the meat in batches until deeply caramelized on all sides; remove and set aside.
3. Reduce heat to medium, add the chopped onion and carrots to the pot, and cook until softened and beginning to brown, about 8–10 minutes. Add the garlic and smoked paprika and cook 1 minute until fragrant.
4. Stir in the tomato paste, cook 1–2 minutes, then pour in the red wine to deglaze, scraping up browned bits from the bottom.
5. Return the browned meat to the pot, add beef stock, bay leaves, and thyme. Bring to a simmer, cover partially, and reduce heat to low.
6. Simmer gently for 1 1/2 to 2 hours, or until the meat is tender when pierced. Add the potatoes about 30–40 minutes before the end of cooking so they become tender but not falling apart.
7. Adjust seasoning with salt and pepper. If the sauce is thin, increase heat and reduce uncovered for a few minutes to thicken, or whisk a little beurre manié (equal parts butter and flour) and stir in to thicken.
8. Remove bay leaves and thyme sprig, garnish with chopped parsley, and serve hot with crusty bread or polenta.