The northern Spanish region of Asturias is quite famous in Spain for the high quality seafood, veal and wide variety of special cheeses, (like Cabrales) that it produces. Although traditional Asturian cuisine includes some very special seafood dishes, it is quite famous for its veal. In fact, since the fourth and fifth century BC, several native breeds of cattle have been raised on the wild grasses growing in its lush green valleys. In fact, since 2001 a PGI (Protected Geographical Indication) was recognized to protect and establish certain control over the veal that could be called "Asturian." So, it is no surprise that this hearty and savory stew originates from Asturias.
Luckily, you do not have to use Asturian beef in order to prepare this tasty stew! Simple chunks of beef stew meat are simmered on the stove top, along with leeks, carrots, turnips and onion to create a beef stew to satisfy your taste buds and warm you from the inside out.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
Yield: 4 Servings
- 1 large or 2 small leeks
- 2 carrots
- 2 turnips
- 1 white or yellow onion
- 2 pounds (1 kg) stew meat or chuck roast
- 8 oz (250 ml) white wine
- 16 oz (500 ml) beef broth
- 1 bay leaf
- 1 sprig flat leaf parsley
- 1 sprig thyme or 1/2 tsp dried
- 1 clove
- 1 cup peas (canned or frozen)
- salt to taste
- fresh rosemary sprigs for garnish (optional)
Peel and cut the leeks, carrots and turnips in rounds. Peel and chop the onion. Chop the parsley.
Clean the meat of excess fat and gristle. Cut into 1-inch cubes. Pour a few tablespoons of olive oil into a large heavy bottom frying pan and heat. When oil is hot, brown the meat on medium heat. Once browned, remove the meat and set aside.
Using the same pan and oil, sauté all the chopped vegetables for about 5 minutes, then remove from pan. Reserve vegetables for later. Return the meat to the pan. Add white wine and simmer for 2-3 minutes. Pour in the beef broth and turn up the heat. Adjust salt to taste.
When broth boils, add the bay leaf, chopped parley, and clove. Crush the thyme between your fingers and sprinkle over top. Stir in the spices. Reduce heat to a simmer and cover. Allow to simmer for about 45 minutes. Check pot every few minutes and add water if needed.
Place vegetables back into pan and stir well. Cover and return to simmer for another 45 minutes to an hour. Add water if needed. Stir in peas just before serving. Garnish with rosemary if desired.
Serve with rustic bread or home-fried potatoes.