Name: Sukalki Beef Stew (Estofado de Buey)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 large ripe tomatoes, peeled and chopped; Flesh of 1 choricero pepper or 1 tbsp sweet paprika; 100 ml/3½ fl oz/generous ⅓ cup red wine, such as Rioja; 900 g/2 lb chuck or stewing steak cut into large chunks about 4 cm/1½ inches square; 1 red (bell) pepper, diced; 3 tbsp plain (all-purpose) flour; 2 tbsp olive oil; 3 red onions, diced; Salt and freshly ground black pepper; 600 ml/1 pint/2½ cups beef stock; 450 g/1 lb firm, waxy potatoes, peeled and cut into 4 cm/1½ inch cubes or shaped into perfect spheres if you are feeling diligent

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Beef is not a common sight in most Spanish butchers where younger veal is usually favoured. Yet, up in the mountainous north you will find the darker red meat, packed with flavour. In Bermeo, a Basque fishing port, they hold an annual stew or guiso competition, the Sukalki. Over a thousand people gather in the local park to cook, drink, eat and laugh before finally snaking their way in one huge, inebriated, Conga down the hill into town for a few evening drinks.

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