How To Make Catalan Style Beef Stew (estofado A La Catalana)

Full Recipe:

Makes 4 servings as a main

Prep time: 15 minutes
Cook time: Around 3 hours
Ready in: 3 hours, 15 minutes.

Catalan style beef Stew (Estofado a la Catalana) is a classic beef stew recipe that draws roots from the Catalan region of Spain, where cinnamon and nutmeg are commonly used in Catalan cuisine.

For this recipe, the beef chunk is slowly cooked over two hours with a selection of herbs and spices, red wine, and beef broth. The ‘Catalan-style reference is due to the use of a little cinnamon, nutmeg, and chocolate, adding a sweetness to the stew. The stew is also enhanced with the rich meat and oil from a butfiarra sausage (or a few Italian-style sausages if you prefer).

This is the perfect stew to make in the cooler months, leaving the stew to bubble away on the stovetop for a period of hours. The longer the better, as the meat will soften and become more tender with more time and a low heat.

This recipe is inspired by the fantastic beef stew recipe by Penelope Casas, found on page 226 in her cookbook, 1000 Spanish Recipes.

Here's what you'll need for this recipe:

___Ingredients___
2 tablespoons olive oil
2 lbs. (900 grams) chuck steak (filete de aguja)
0.5 lbs. (230 grams) pancetta (or thick-cut bacon)
1 yellow onion, finely chopped
4 garlic cloves
1 tablespoon all-purpose flour
1 cup dry red wine
1 sprig parsley
1 bay leaf
1 teaspoon dried oregano
1 cup beef broth (or water)
0.4 lbs. (200g) button mushrooms
Salt and pepper to taste
½ teaspoon finely grated dark chocolate
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 large potatoes
1 large Butifarra sausage (around 150 grams/ 5oz.)

___Serving Suggestions___
Green beans
Mashed potato

___Equipment needed___
Large skillet or pan
Medium skillet or pan
Pan for boiling potatoes
Potato masher (optional)