Beef Stew "Carne al desarreglo"

Carne al desarreglo, the meat of disorder, is an old Spanish stew: slow-cooked beef with onion, garlic, white wine and tomato. It gets its name from the loose, unfussy way it is made. Fragrant and saucy, it is a weekend lunch.

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Method

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1. Season the meat with salt and pepper. Heat the oil in a heavy-bottomed pot over medium heat.
2. Cook the onion for 6-8 minutes, until soft but not brown. ⏱ Timer: 6 min
3. Add the meat and brown it over low heat, stirring often, for 10-12 minutes. ⏱ Timer: 10 min
4. Add the unpeeled garlic; when the meat has released its juices, pour in the wine and cook it off completely.
5. Add the tomatoes and the bay leaf, cover and cook over low heat for 1 hour 30 minutes, until the meat is falling-apart tender. ⏱ Timer: 1 h
6. The sauce should stay thick; if needed, reduce it uncovered. Serve with bread or potatoes.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Carne al desarreglo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Leave the garlic in its skin so it cooks soft and sweet, and you can squeeze it out afterwards.
• Browning the meat slowly gives the dish its deep flavor.
• It is even better the next day.

Frequently asked questions

Can it be frozen?

Yes, for 3 months.

What do we serve it with?

Roast potatoes, rice or fresh bread.

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