There is still a chill in the air throughout the daytime and nighttime. Those are the days when you want to stay indoors with a warm stew in your tummy and watch a good movie. The Madrid stew is a family favourite and is based on traditional Mediterranean fare. Every mouthful of our recipe is soft, creamy, and guaranteed to satisfy your hunger while also soothing your spirit. The dish is ideal for a cosy evening in front of the TV with the family.
Madrid stew suggestions
Beef has a richer, more complex flavour from the caramelization that occurs when browning it first. Adding the bacon to the meat before it’s cooked adds another layer of flavour. To the onions, you may add any other vegetables you choose, such as carrots and celery, cut very finely. Alternatively, chilli flakes may be used in place of the curry powder; they won’t make the stew hot but will bring out the other flavours. Serving suggestions include a mound of fluffy white rice or buttery mashed potatoes below the stew.
Spending a cold winter night in with loved ones while enjoying our Madrid stew recipe is priceless. This dish is better when prepared a day in advance since it improves in texture and flavour after sitting.
Madrid stew recipe
Course: Main
Cuisine: Portuguese
Difficulty: Easy
Servings: 6-8 servings
Prep time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes
Ingredients
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1kg stewing steak
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2 bacon rashers
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1 large onion
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1 clove garlic
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2 tsp oil
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125ml warm chicken or beef stock
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1 tsp paprika
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125ml white wine
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4 tbsp. vinegar
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1 tsp curry powder
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1 tsp mixed herbs
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4 tomatoes
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salt and black pepper
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parsley
Method
- Chop meat and bacon. Peel and slice onion. De-skin tomatoes.
- In a heavy pot or Dutch oven, brown the meat and set aside. Then, brown the onion and garlic along with the bacon.
- Deglaze pot with wine and add vinegar for another few minutes.
- Add herbs, paprika, curry and tomatoes. Stir and add stock. Simmer until meat is tender.
- 30 minutes before cooked, add diced potatoes (as required) and parsley.
- Can be made the day before for flavour to develop.