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A warming Estofado (beef stew)

A warming Estofado (beef stew)

The new year often brings with it a desire to cleanse the body clear our minds and clean out the kitchen drawers! A heady blend of a dry January, detox foods that promise to remove those extra layers after that extra piece of Christmas cake and of course the renewed effort at the gym. This normally all last about a week but to keep spirits high in the first month of the year I’ve opted for the ‘a little bit of everything in moderation’ to help get back on track.

So with a slight bite in the Mallorcan air, it was a time to bring out an old trusted favourite, the Estofado which goes very well with a lovely bottle of red wine from one of our local producers…thats if it’s at least February when you are reading this!

This recipe brings the two great nations of Spain and Italy with a beef stew inspired by Rick Steins travels in Anadaluza and some lovely little Canderli, (dumplings) thanks to the legendary Gennaro Contaldo. Sometimes the name ‘stew’ puts people off, but there is nothing better than a plate of this after a walk in the crisp air of the Tramuntana. Its even better if you make it ahead. Hope you enjoy this one.

Serves up to 6

• 1kg of stewing beef
• 2 tbsp plain flour
• 150g cubes pancetta
• 25g Sobrassada (optional)
• 1 Onion chopped
• 1 tsp cinnamon
• 4 tbsp sherry vinegar
• 2 tbsp tomato purée
• 4 large fresh tomatoes
• 1 tin of tomatoes

• 6 crushed garlic cloves
• 2 tsp pimenton picante
• 300ml red wine
• 300ml beef stock
• 3 bay leaves
• 4 sprigs of thyme
• 2 strip of orange zest
• 2 cinnamon sticks
• Salt and Pepper
• Olive oil

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