Entree: Gibraltar – Gibraltar-style Beef Stew (Hearty Mediterranean-style beef stew braised in tomato and red wine with vegetables and herbs)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
1 hr 55 min
Additional
5 min
Total
2 hrs 15 min
Ingredients
- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 medium carrots, sliced, approx. 6 oz (170 g)
- 2 stalks celery, sliced, approx. 2.5 oz (70 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 2 medium potatoes, peeled and cubed, approx. 12 oz (340 g)
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley, for garnish
Instructions
1. Pat the beef cubes dry, season with 1 tsp kosher salt and 1/2 tsp pepper. In a large heavy pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat and brown the beef in batches until deep mahogany; transfer browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp olive oil, then add the chopped onion, carrots and celery; sauté 6–8 minutes until softened and beginning to color.
3. Add the minced garlic and tomato paste, cook 1 minute until fragrant. Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot; simmer 2–3 minutes to reduce slightly.
4. Return the browned beef to the pot, add diced tomatoes, beef stock, bay leaves, oregano and smoked paprika. Bring to a simmer, then cover and braise gently over low heat for 1¼–1½ hours, or until beef is tender.
5. Add the cubed potatoes and continue simmering uncovered 25–30 minutes, until potatoes are tender and sauce has thickened. Adjust seasoning with additional salt and pepper as needed.
6. Remove bay leaves, stir in chopped parsley, and let the stew rest 5 minutes before serving. Serve with crusty bread or boiled rice, traditional to Gibraltar's Mediterranean-influenced table.
