Andalusian Beef Stew with Pedro Ximénez and Saffron Copy title
31kcal
Ingredients
**For the beef stew**
- 800 g 1¾ lb well-marbled beef chuck, cut into approximately 2 cm (¾-inch) cubes
- 1 tbsp smoked paprika
- 1 tbsp all-purpose flour
- 1 large onion finely chopped
- 4 garlic cloves finely chopped
- 3 tbsp tomato paste
- 2 large carrots
- 1 celery stalk
- 400 g 14 oz chopped tomatoes, fresh or canned
- 3 large potatoes approximately 600–750 g (1⅓–1⅔ lb) total
- 2 bay leaves
- 1 tbsp dried thyme
- A generous pinch of saffron threads approximately 0.1 g, steeped in 2 tbsp warm water
- 60 ml ¼ cup Pedro Ximénez sherry
- 500 ml about 2 cups beef stock
- 1 wide strip orange peel without the bitter white pith
- 1 cinnamon stick
- 1 handful raisins approximately 40 g (¼ cup), or finely chopped dried figs
- 2 –3 tbsp olive oil as needed for browning and sautéing
- Fine sea salt to taste
- Freshly ground black pepper to taste
**For serving**
- A few sprigs fresh thyme
- Crusty bread optional
Method
- Place the saffron threads in a small bowl with 2 tablespoons of warm water. Leave to infuse while preparing the other ingredients.
- Pour the beef stock into a large, heavy-bottomed casserole or Dutch oven. Add the bay leaves, dried thyme, saffron and its soaking liquid, orange peel and cinnamon stick. Warm gently over low heat while preparing the meat.
- Cut the beef into approximately 2 cm (¾-inch) cubes. Season with salt and freshly ground black pepper, then sprinkle with the smoked paprika and flour. Toss until the meat is evenly coated.
- Heat approximately 2 tablespoons of olive oil in a large frying pan over medium-high heat. Brown the beef in batches, turning the pieces until they have developed a golden-brown crust on several sides. Avoid overcrowding the pan.
- Transfer each batch of browned beef to the casserole containing the warm stock.
- After browning the final batch, pour the Pedro Ximénez into the frying pan. Stir to release the browned bits from the bottom and let the sherry bubble for a minute or two, until reduced by approximately half. Pour everything into the casserole.
- Add a little more olive oil to the frying pan if needed. Add the chopped onion and garlic and cook over medium heat for approximately 5 minutes, until softened but not browned.
- Stir in the tomato paste and a small additional pinch of smoked paprika, if desired. Cook for another minute, stirring continuously.
- Add the chopped tomatoes and cook for approximately 5 minutes, until some of their liquid has evaporated and the mixture has thickened slightly.
- Transfer the tomato and onion mixture to the casserole with the beef. Stir gently, bring to a very light simmer and cover with a lid. Cook over low heat for 1 hour.
- Meanwhile, peel the carrots and cut them into bite-sized pieces. Slice the celery stalk into small pieces.
- Heat a little olive oil in the frying pan and sauté the carrots and celery for approximately 3–4 minutes. Add them to the casserole after the beef has cooked for its first hour.
- Add the raisins or chopped dried figs. Stir gently, cover and continue simmering for another 1½ hours, or until the beef is becoming tender. Check occasionally and add a little hot water if the sauce reduces too much.
- Peel the potatoes and cut them into medium-sized pieces. Add them to the stew for the final 30 minutes of cooking, making sure they are mostly surrounded by the sauce. Continue simmering until the potatoes are tender and the beef is soft enough to break apart easily with a fork.
- If you prefer to partially cook the potatoes first, boil them separately in lightly salted water for approximately 15 minutes. Drain and add them to the stew for the final 10–15 minutes, just long enough to finish cooking and absorb some of the sauce.
- Once the beef and potatoes are tender, remove the cinnamon stick, orange peel and bay leaves.
- Taste the sauce and adjust with salt and freshly ground black pepper. If the sauce is too thin, simmer uncovered for a few more minutes. If it is too thick, add a small splash of hot stock or water.
- Serve in deep bowls, garnished with a little fresh thyme. Add some crusty bread on the side to soak up the sauce.
Nutrition
Calories31kcalCarbohydrates7gProtein1gFat0.4gSaturated Fat0.1gPolyunsaturated Fat0.2gMonounsaturated Fat0.05gSodium98mgPotassium190mgFiber2gSugar2gVitamin A1093IUVitamin C4mgCalcium43mgIron2mg
Notes
Choosing the beef: Use well-marbled beef chuck or another cut suitable for slow braising. The connective tissue softens during cooking and helps create a rich, flavorful sauce. Avoid very lean cuts that may become dry.
Pedro Ximénez sherry: Pedro Ximénez is a naturally sweet Spanish sherry with flavors of raisins, dried figs and dark fruit. Use 60 ml (¼ cup) as specified. Do not substitute dry cooking sherry and expect the same result.
Saffron: Steep the saffron threads in warm water before adding them to the stew. This helps distribute their color and flavor throughout the sauce.
Smoked paprika: Use Spanish smoked paprika, known as pimentón ahumado. Sweet smoked paprika works well here; hot paprika will produce a spicier stew.
Orange peel: Remove only the orange-colored outer peel. The white pith underneath can make the sauce bitter. Remove the peel before serving.
Cinnamon: A whole cinnamon stick adds gentle warmth without making the stew taste like dessert. Remove it before serving.
Raisins or dried figs: Both work beautifully with Pedro Ximénez. Raisins add little pockets of sweetness, while chopped dried figs give the sauce a slightly richer flavor.
Potatoes: Add raw potatoes for the final 30 minutes of cooking. I sometimes boil them separately for approximately 15 minutes before adding them to the stew for the final 10–15 minutes. This is particularly useful when the potatoes are large or the beef is already tender.
Cooking time: The beef needs approximately 2½ hours of gentle simmering after browning. Some cuts may require longer. Always judge tenderness rather than relying on the clock alone.
Make ahead: This stew tastes wonderful the following day. For the best potato texture, you can prepare the beef and sauce ahead and cook the potatoes when reheating.
Storage: Cool promptly and refrigerate in covered containers at 4°C (40°F) or below for 3–4 days.
Freezing: The beef and sauce freeze well for up to 3 months for best quality. Potatoes may become softer or grainy after freezing.
Serving: Serve in deep bowls with fresh thyme and crusty bread. A glass of dry Oloroso sherry or a full-bodied Spanish red wine makes a lovely accompaniment.