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Spanish Stew winter, spanish, soups & stews 1/4 pound slab bacon; cut in 1/4" cubes 2 tablespoons olive oil (approximately) 2 1/2 pounds chuck roast; cut in 2" cubes 2 onions; sliced 4 cloves garlic; minced 2 tablespoons white flour 1 cup red wine; such as Zinfandel 1 cup water; or more if needed Salt or black pepper 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 ounce bittersweet chocolate; grated (about 1 rounded tablespoon) 4 chorizo sausages; cut in 3/4" slices 1. In a large frying pan over low heat, cook bacon until fat is rendered and lightly colored, 10 to 15 minutes. Remove and reserve bacon. 2. Add enough olive oil to pan to make about 1/4 cup of fat and heat. Dry beef cubes with paper towels and brown in batches over medium-high heat. Transfer cubes as they are browned to a large, heavy pot and set aside. 3. Add onions to frying pan and cook over low heat 5 minutes. Add garlic and cook 1 to 2 minutes, being careful not to burn. Stir in flour, red wine, and 1 cup of the water. Bring to a boil and then pour over meat. Season with salt, pepper, oregano, and thyme. Turn heat down, cover pot tightly, and cook very slowly until meat is tender, 2 to 3 hours adding water if needed. Refrigerate. 4. When cool, skim excess fat off top and discard. Reheat meat, adding a little of remaining water if sauce is too thick. Stir in grated chocolate. 5. In a small frying pan, reheat reserved bacon and add to stew. 6. In same pan, sauté chorizos until browned, about 10 minutes. Scatter over top of stew and serve. Serves: 4 to 6 NOTES : Rich beef stew with bacon, simmered in red wine and garnished with sausage. Grated bittersweet chocolate thickens the sauce and gives it a velvety texture while enhancing the taste of the beef. Rice pilaf would make a good accompaniment. 0 986 0 0 0 0 0 0 0 0 0 0 0 2691 Contributor: Cook's Magazine September 1984 Yield: 6 servings Preparation Time: 4:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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