Spanish cuisine · Meat & Kebab

Beef in Tomato Sauce

Andalusian braised beef simmered in white wine and ripe tomatoes until a thick, deep red sauce forms.

Ingredients · for 4 servings

• 800 g beef stew meat
• 1 kg ripe tomatoes
• 2 onions
• 4 garlic cloves
• 200 ml white wine
• 1 tsp sweet paprika
• 1 bay leaf
• 1 tsp oregano
• 1 tsp sugar
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the beef into even 3 cm cubes, pat dry and salt; peel, seed and coarsely dice the tomatoes.
2. Heat olive oil in a heavy braising pot until very hot and sear the meat in batches for 6–8 min. until dark brown all over; remove.
3. Sauté the finely diced onions and chopped garlic in the frying fat over low heat for 10 min. until soft, then toast the paprika for 30 sec. without letting it burn bitter.
4. Deglaze with the white wine, let reduce for 2 min., then add the tomatoes, sugar, oregano and bay leaf and return the meat to the pot.
5. Braise covered over low heat for 80–90 min. until the meat falls apart under fork pressure, stirring twice and adding a little water if needed.
6. Remove the lid and reduce the sauce uncovered for 10 min. until it clings thickly to the meat, adjust seasoning and serve with white bread or fries.