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Smoked paprika beef stew with garlic mash

Castilla La Mancha

Smoked paprika beef stew with garlic mash

Are you looking for a new family favourite? Search no more! This smoked paprika beef stew with garlic mash is perfect for a cold winter night. Try it out!

Serves

4-6

Preparation time

25 minutes

Cooking time

3:30 hours

Allergens

Ingredients

  • 6 tbsp La Española Extra Virgin Olive Oil Mild Flavour
  • 1.5 kg stewing beef, cut into 3 cm chunks
  • 90 g Serrano ham, chopped
  • 2 red onions, sliced
  • 3 cloves garlic, crushed
  • 1 tbsp smoked paprika
  • 1 tbsp hot paprika
  • 300 ml Spanish red wine
  • 400 g can Roma tomatoes
  • 300 ml beef stock
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 230 g jar Pimiento Piquillo Peppers, drained or roasted red peppers, cut into pieces
  • Salt and freshly ground black pepper
  • 2 tbsp freshly chopped flat- leaf parsley

For the garlic mash:

  • 1 kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
  • 2 cloves garlic, peeled
  • 3 tbsp La Española Extra Virgin Olive Oil Mild Flavour
  • 2-3 tbsp milk
  • Salt and freshly ground black pepper

Directions

  1. Heat 2 tbsp of La Española Olive Oil in a large heavy based casserole dish, over a medium- high heat. Brown the beef in batches, transferring each batch to a plate once its browned all over. Adding more oil as necessary.
  2. Add another 2 tbsp of oil to the casserole, then add the ham and cook until lightly browned, add the onions and cook until coloured then stir in the garlic and cook until the onions are golden. Stir in both types of paprika and cook for a further 2 minutes.
  3. Pour in the red wine, bring to the boil, then simmer until reduced by half.
  4. Return the beef and any juices to the pan, then add the tomatoes, stock and herbs. Season well.
  5. Bring to the boil, then reduce the heat and cover and simmer for 2 ½ - 3 hours or until the meat is tender.
  6. Stir the peppers into the stew 20 minutes before the end of the cooking time.

For the garlic mash:


  1. Cook the potatoes in boiling salted water with the garlic cloves for 20-25 minutes until tender; drain well.
  2. Mash the potatoes and garlic with La Española Extra Virgin Olive Oil Mild Flavour and milk, until smooth and creamy. Season to taste with salt and freshly ground black pepper.

Serving instructions:

Serve the stew garnished with parsley with the garlic mash.

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