Spanish Beef And Potato Stew W Saffron From La Mancha (tonjunto

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 cup extra virgin olive oil
• 2 large green bell peppers, seeded and sliced
• 1 medium onion, sliced and separated into rings
• 6 garlic cloves, finely chopped
• 2 1/4 lbs boneless stewing beef, trimmed of large pieces of fat and cut into irregular shapes
• 1 1/4 lbs boiling potatoes, peeled and cut into 1 1/2 inch chunks
• 1 tablespoon salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly ground clove
• 1 bay leaf
• 1 pinch saffron thread, crumbled in a mortar
• 1 cup dry wine

Recipe

• 1 put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
• 2 layer the potatoes on top of the beef.
• 3 add the salt, pepper, cloves, bay leaf, and saffron.
• 4 pour the wine over and add enough water to cover.
• 5 bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
• 6 makes 4 servings.
• 7 serve immediately real stew.