Beef stew from Pamplona (Estofado de carne)
This Spanish-style beef stew has earned a permanent spot in my cold weather meal rotation. The addition of currants, capers and pine nuts give this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. Serve with roasted potatoes or rice. – Andrew Zimmern
If you’re looking for a cozy and nourishing meal to serve during these chilly winter months, look no further than this beef stew. You’ll find pine nuts among the ingredients, which provide a mildly sweet, rich, and nutty flavor that both kids and adults enjoy. You may be surprised to learn that this small, tasty nut contains a high amount of protein and fiber! These nutrients will help you feel full and satisfied after eating and prevent excess snacking between meals. – The clinical dietitian team at Children’s Hospitals and Clinics of Minnesota
- 2 1/2 pounds cubed beef for stew
- 3 tablespoons olive oil
- 2 pieces minced bacon
- 1 large minced onion
- 3 mashed garlic cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon sugar
- 1/4 cup pine nuts
- 1/4 cup dried currants
- 1 tablespoon capers
- 1/2 cup chopped spinach
- 3 tablespoons minced parsley
- 1 minced hardboiled egg
- 2 cups beef stock
- 1 tablespoon red wine vinegar
Total Time: 2 hours
Servings: 4 to 6
Heat the oil in a large pot. Brown the beef over high heat, about 10 minutes.
Add the bacon and cook for 2 to 3 minutes, until browned. Add the onions, garlic, nutmeg, ginger, clove and sugar, and cook for another 3 minutes.
Next, add the stock. Bring to a boil and simmer, covered for 1 hour.
After an hour, remove the lid and add the spinach. Simmer uncovered for 30 minutes.
Stir in the currants, nuts, capers, parsley and vinegar.
Cook for another minute or so. Adjust seasoning and serve.
Garnish with the hardboiled egg.
Photograph by Madeleine Hill.