Veal estofado

Veal estofado

main courses | serves 6

Adapt this stew for any time of the year by using seasonal vegetables – perhaps artichokes and broad beans in the summer, or leafy greens and root vegetables in the colder months.

1. Put the veal or beef in a large bowl and add the saffron, cloves and spices. Mix well to combine. In a large, wide casserole dish or cast-iron pot over a medium heat, fry the onion and garlic in a little olive oil. When the onions are beginning to soften and the garlic is just turning golden, add the meat and spices to the pot. Cook for about 8–10 minutes, stirring from time to time, until the meat is browned.
2. Stir in the tomatoes, red wine and the runner beans. Add a good swig of sherry vinegar, then pour in enough water to just cover the mixture. Bring to the boil and cover. Turn down the heat and simmer for 90 minutes. Remove the lid and continue to simmer for a further 30–60 minutes, until the meat is falling apart and the sauce has thickened. Divide the stew between plates, then serve immediately with goat’s cheese crumbled on the side.

 

Recipe Andy Harris
Photo David Loftus


from Issue 10

ingredients

• 2 onions, quartered
• 5 garlic cloves, finely sliced
• Olive oil
• 1kg veal or beef, diced into 3cm pieces
• 1 tbsp saffron
• 12 cloves
• ½ tsp ground cinnamon
• ½ tbsp paprika
• ½ tbsp dried oregano
• 6 plum tomatoes, peeled, deseeded and chopped (or 1 x 400g tin chopped tomatoes)
• 200ml red wine
• 400g runner beans, split lengthwise
• About 30ml sherry vinegar
• 300g soft goat’s cheese, to serve

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