Beef and Pimenton Stew with Truffle Oil and Garlic Mash
Gourmet Beef Stew with Truffle Oil
Here's a hearty beef stew recipe with a gourmet touch.4-6
25 minutes
3 1/2 hours
, Lácteos, Lácteos
Ingredients
- 6 tbsp La Española Extra Virgin Olive Oil
- 3 stewing beef, cut into 3 cm chunks
- 3 oz Serrano ham, chopped
- 2 red onions, sliced
- 3 cloves garlic, crushed
- 1 tbsp sweet pimentón
- 1 tbsp hot pimentón
- 1 glass of Spanish red wine
- 13 oz can plum tomatoes
- 10 oz beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 8 oz 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 mash:
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- 1 kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
- 2 cloves garlic, peeled
- 3 tbsp La Española Olive Oil flavored with White Truffle
- 2-3 tbsp milk
- Salt and freshly ground black pepper
preparation
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1.
Heat 2 tbsp of La Española Extra Virgin Olive Oil in a large deep casserole dish, over a medium- high heat. Brown the beef in batches, transferring each batch to a plate once it’s browned all over. Adding more oil as necessary.
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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 colored then stir in the garlic and cook until the onions are golden. Stir in both types of pimentón and cook for a further 2 minutes.
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3.
Pour in the red wine, bring to the boil, then simmer until reduced by half.
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4.
Return the beef and any juices to the pan, then add the tomatoes, stock and herbs. Season well.
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5.
Bring to the boil, then reduce the heat and cover and simmer for 2 ½ – 3 hours or until the meat is tender.
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6.
Stir the peppers into the stew 20 minutes before the end of the cooking time.
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7. For the Mash
Cook the potatoes in boiling salted water with the garlic cloves for 20-25 minutes until tender; drain well.
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8.
Mash the potatoes and garlic with La Española Olive Oil flavored with White Truffle Oil and milk, until smooth and creamy. Season to taste with salt and freshly ground black pepper.
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9.
Serve the stew garnished with parsley with the truffle oil mash.