Name: Beef Stew with Garlic and Prunes (Guiso de Carne de Vaca con Ajos y Ciruelas)
Yield: Serves 4–6
Cuisine: Spain
Ingredients: 3 whole cloves; 900g (2lb) stewing beef, cubed — with some fat on the meat; 225g (8oz) prunes, stoned; ½ teaspoon cornflour; 1 wineglass dry white wine; 175g (6oz) tomatoes, skinned and chopped; 1 large bay leaf; 2 tablespoons olive oil; 1 onion, chopped; Salt; 1 teaspoon chopped fresh oregano; At least 6 cloves of garlic, peeled and roughly chopped; 1 tablespoon chopped fresh parsley; Freshly ground black pepper; 3 large potatoes, peeled and cut into chunks; 1 teaspoon chopped fresh thyme

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

My assistant Anne and I, shattered, stopped for lunch in a dusty, unkempt village on a busy main road that was overshadowed by a cathedral or perhaps a monastery on the top of the hill behind. We had just had the most exhilarating drive over the Spanish Pyrenees, skipping across the roof of the world in an open-topped car. Massive vistas, empty roads, terrifying bends, precipitous descents, the sun high in the big blue sky. Anyway, I was wrecked as I had been doing all the