Asturian Beef Stew

Name: Asturian Beef Stew (Guiso de Ternera a la Asturiana)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 4 cups chopped, well-rinsed turnip greens, tough stems removed (see Notes); 4 cups chopped, well-rinsed turnip greens, tough stems removed (see Notes); 1 cup dried white beans, such as cannellini or navy beans, soaked overnight and drained or quick soaked; 1 cup dried white beans, such as cannellini or navy beans, soaked overnight and drained or quick soaked; 12 ounces turnips (2 medium-size), peeled and cut into 1-inch chunks (see Notes); 6 canned plum tomatoes, chopped, plus ⅓ cup of their juice; 3 cups chicken stock or broth; ¾ cup dry white wine; 1 cup dried white beans, such as cannellini or navy beans, soaked overnight and drained or quick soaked; 3 cups chicken stock or broth; 1 medium-size white onion, chopped; 5 large garlic cloves, minced; 2 fat carrots, diced; 2 tablespoons all-purpose flour; Coarse salt (kosher or sea) and freshly ground black pepper; 3 tablespoons olive oil; 4 ounces best-quality smoky slab bacon or pancetta, cut into medium-size dice; 4 ounces best-quality smoky slab bacon or pancetta, cut into medium-size dice; 3 pounds well-marbled beef chuck, cut into 1½-inch chunks; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper

Guiso de Ternera a la Asturiana

Preparation info

Serves
6

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Whenever you see a recipe for a folksy dish that features turnips, meat, and smoked porkstuffs, you can pretty much bet it’s from the mountainous region of Asturias. This stew is great rib-sticking fare for a cold winter night.

Ingredients

3 pounds well-marbled beef chuck, cut into 1½-inch chunks
Coarse salt (kosher or sea) and freshly ground black pepper

Europe
Spain
Asturias
Main course
Mediterranean
Winter

Method

Preheat the oven to 300°F.
Season the meat generously with salt and pepper. Heat 1 tablespoon of the olive oil in a heavy, wide 5-quart ovenproof casserole over medium-high heat. Add half of the beef to the casserole and brown on all sides, about 10 mi