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Spanish Beef and Potato Stew
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6 hours 15 mins or high for 3-4 hours
Excellent source of iron
750g lean Quality Mark beef for casseroling
750g waxy potatoes, peeled if wished
1 large onion, peeled and roughly chopped
2 large juicy tomatoes, diced (optional)
½ - 1 cup stuffed green olives, halved
2-3 teaspoons minced garlic
400g can diced tomatoes in juice or Mexican-style tomatoes
1½ cups beef stock or water
¼ cup Sherry
2 tablespoons paprika
¼ cup chopped fresh parsley
Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients. Cut the beef and potatoes in 2cm dice.
Brown the beef and onion well in a dash of oil in a hot frying pan. This will be best done in 2-3 batches.
Into the pre-warmed slow cooker, put the beef, potatoes, onion, tomatoes, olives and garlic. In a jug stir together the canned tomatoes, stock or water, sherry and paprika. Pour into the crock pot, stir to mix and cover with the lid.
Cook on low for 6 hours or high for 3½-4 hours without lifting the lid. Once the cooking time is finished, check the beef for tenderness and continue to cook if required. Season well with salt and pepper.
Season the stew scattered with a little parsley and extra olives if wished.
This recipe is from Allyson Gofton’s cookbook Slow, which features Alan Gillard’s gorgeous photography and is available now at all good booksellers.
Nutrition Information Per Serving
Serving size: 412g
Energy kJ (kcal)
Vitamin B12 (ug)
Vitamin D (ug)
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