Spanish Beef Stew

Name: Spanish Beef Stew
Cuisine: Spanish
Ingredients: 1 1-lb. can garbanzos (chickpeas) (optional); 1 1-lb. can garbanzos (chickpeas) (optional); salt and freshly milled pepper; 2 large onions, chopped (about 2 cups); 3 Tbsp. olive oil; salt and freshly milled pepper; 2 lbs. boneless chuck, trimmed and cut info chunks about 2 inches square; flour; 2 Tbsp. fresh thyme (or ½ tsp. dried); 1 cup small green olives, stoned; 2 ripe tomatoes, seeded and chopped, or 2 Tbsp. tomato paste; 2 Tbsp. fresh thyme (or ½ tsp. dried); 2 large cloves garlic, crushed; 2 ripe tomatoes, seeded and chopped, or 2 Tbsp. tomato paste; 1 cup beef bouillon; ½ cup dry red wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Olives in the stew may sound bizarre, rather like the famous French roast chicken that is stuffed with a whole pound of garlic. Like the garlic in the chicken, the olives in the stew change magically in the long cooking to impart an elusive flavor. I confess that I am at a loss to describe this taste because I can think of nothing comparable. You’ll just have to take it on faith that the combination results in a delicious and unusual dish.

Ingredients

Europe
Spain

Ingredients

Method