Nº 32 · Spanish & Mediterranean · serves 4

Spanish Beef Stew with Mushrooms

Name: Spanish Beef Stew with Mushrooms
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 4
Cuisine: Spanish
Ingredients: 800 g braising beef (shin or shoulder), cut into 4 cm chunks; 1 tbsp flour; 2 tbsp olive oil; 400 g button and mixed mushrooms; 2 onions, cut into half-moons; 2 carrots, cut into chunks; 2 cloves garlic; 500 g waxy potatoes, cut into large chunks; 150 ml red wine (or extra stock); 300 ml beef stock; 2 + 1 tsp bay leaves and dried thyme; salt and pepper; baguette

Beef braised gently for hours with wine, mushrooms and potatoes: a hearty estofado con setas for cool evenings.

€13–15approx. €3.25–3.75 ppMild30 min prepLOW 8–9 hrs · HIGH 5–6 hrs

Budget version · from €12–14Just the essentials, with money-saving tips

Method

1
Put the potatoes and carrots in the bottom of the slow cooker. Dust the meat with flour, salt and pepper and brown it all over in olive oil in batches.
2
Fry the mushrooms over a high heat for 5 minutes until they colour and release their liquid; that way the stew won't be watery. Set them aside.
3
Soften the onion and garlic for 3 minutes, deglaze with the wine (optional) and let it reduce for 3 minutes. Add the stock and scrape up the browned bits.
4
Lay the meat on the vegetables, pour over the juices and add the bay leaves and thyme; fill no more than three-quarters full. Cook for 8–9 hours on LOW or 5–6 hours on HIGH.
5
Stir in the mushrooms for the last hour. Too thin? For the last 30 minutes, stir in 1 tbsp cornflour mixed with cold water.

Flavourful Cooking · slowcookerspain.com/en/recipes/spanish-beef-stew-with-mushrooms/

Spanish Beef Stew with Mushrooms

Ingredients serves 4

To serve

Method