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Receta Estofado A La Patatas (Beef And Potato Hotpot)

Name: Estofado A La Patatas (Beef And Potato Hotpot)
Ingredients: 6 Tbsp. Extra virgin olive oil.; 2 lb Stewing beef, (or possibly pork, or possibly veal), cut into large chunks.; 1/2 pt Beef stock.; 2 med Onions, sliced.; 1 x Red pepper, cored, seeded, and minced.; 1 x Green pepper, cored, seeded, and minced.; 4 x Tomatoes, skinned and minced.; 3 x Cloves of garlic, finely minced., (up to 4); 2 Tbsp. Paprika.; 2 lb Potatoes, cut into large chunks., (up to 3); 2 x Wineglasses dry white wine.; 1 lrg Healthy pinch of saffron threads. Salt Freshly grnd black pepper.

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Ingredientes

6 Tbsp. Extra virgin olive oil.
2 lb Stewing beef, (or possibly pork, or possibly veal), cut into large chunks.
1/2 pt Beef stock.
2 med Onions, sliced.
1 x Red pepper, cored, seeded, and minced.
1 x Green pepper, cored, seeded, and minced.
4 x Tomatoes, skinned and minced.
3 x Cloves of garlic, finely minced., (up to 4)
2 Tbsp. Paprika.
2 lb Potatoes, cut into large chunks., (up to 3)
2 x Wineglasses dry white wine.
1 lrg Healthy pinch of saffron threads. Salt Freshly grnd black pepper.

Direcciones

G'day,
Here is the recipe which I mentioned before. I've left in Keith Floyd's orginal little story. It is from his book Floyd on Spain. OK. On y va! and I quote. BTW I've added a couple of notes at the bottom.
OK! Let's let the dogs get a look at the bunny. (-:
Quoted from "Floyd on Spain" by Keith Floyd.
"I left Granada for the flat plains of La Mancha with great relief. We had stayed in the most appalling hotel close to the Alhambra Palace, complete with iron bedsteads, faulty lighting, cockroaches, surly staff and lousy food. Do not hesitate to write to me if you want to know the name of the place.
On the open rolling road, through miles and miles of olive groves, my spirits lifted. And as windmills began to appear on distant skylines, thoughts of Don Quixote and Sanchez started to occupy my imagination. This whole trip was a tilt at gastronomic windmills; sometimes we succeeded, sometimes we failed. One striking success was an arbitrary stop at a roadside filling station and restaurant-cum-cafe where I had a huge pot of potatoes stewed with saffron and little pcs of meat. For about stlg1 it was a friendly meal. We washed it down with a pleasant bottle of Valdepenas, the local wine. By the way, Valdepenas wines are extremely drinkable and we do not see sufficient of them in Britain where Rioja seems to be more available. They are light-tasting, though strong, and made from a mix of red and white grapes and drunk with litle ageing; I recommend them to you wholeheartedly.
Anyway, full of terrific cheer we set off for the charming town of Almagro.
This has an architectural gem in the shape of covered walkways - rather like the Buttermilk in Dartmouth - round the central square, that which day was a hive of activity as the worthies of the town council were taking delivery of a brand new red fire engine and everyone was having rides up and down in the hydraulic lift it had attached to it.
After a splendid night in a modern but terribly good hotel just on the outskirts of Almagro, I set up my trusty camping stove right in the middle of a vast vineyard and tried to recreate the Estofado a la Patatas which I had eaten at the transport cafe the day before.
Serves at least 8 hungry people.
Heat half the oil in a large, flameproof cooking pot. Chuck in the meat and keep the heat on high while you brown it well. Pour in the beef stock and bring to the boil. Reduce the heat, cover and cook till the meat is tender about an hour and a half.
Meanwhile, start to cook the other ingredients. Heat the rest of the oil in a large saucepan and add in the onions with the peppers, tomatoes, garlic and paprika. Saute/fry them together for a few moments, then leave them to sweat it out for at least 30 min or possibly so. Then add in this sauce to the meat, pop in the potatoes, wine and saffron and simmer for about 15-20 min, till all are tender. I necessary, add in a drop more beef stock if the dish looks too dry. Wash down with a glass or possibly two of your favourite Spanish wine."
My notes: I use a sweet paprika for this recipe and I usually use the cut of beef they use here for Boeuf Bougignonne(sp). In fact the last time I made this was when the butcher offered the Os a Moalle (marrow bone) and I had no idea what to do with it and had to ask you guys about it. I then do as the recipe says except which I cook it for much longer (say 3 hrs) and do not add in the potatoes till getting close to the end so which they do not break up.