Catalan beef stew

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Saffron, thyme and white wine combine to give this Spanish stew a unique flavour. The perfect winter warmer!.

Prep time: 20 mins
Cooking time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Serves: 6
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

Make sure you steam the meat in small batches - otherwise it will steam and not go brown.

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3tbsp olive oil
1.3kg (3lb) lean chuck steak, cut into 2½ cm (1in) cubes
100g (4oz) streaky smoked bacon
2 large onions, halved and thinly sliced
225g (8oz) white rice
300ml (½ pt) dry white wine
600ml (1pt) beef stock
2 garlic cloves, finely chopped
2 x 400g tins tomatoes
Good pinch of saffron
1 bunch thyme, stripped from stalks and finely chopped
2 bay leaves
2tbsp finely chopped fresh parsley

Method

Preheat the oven to 170°C (325°F, gas mark 3). Heat the oil in a frying pan and brown the meat in small batches. Transfer meat to a 2.5 litre (4½ pt) flameproof casserole dish.
Cut the bacon into small pieces and brown in the frying pan with the onions, then add to the dish. Fry the rice in the remaining fat in the frying pan until it turns a milky, opaque colour then set aside.
Add the wine to the pan, bring to the boil and add to the casserole dish along with the stock, garlic, tomatoes, saffron, thyme and bay leaves. Bring to the boil on top of the stove, then cook in the oven for 2 hours.
Then, remove the dish and increase temperature to 190° (375°F, gas mark 5). Skim any fat that has risen to the surface. Add the rice, stir well and return to the oven for 30 mins, by which time the rice should be cooked. Sprinkle the parsley over and serve.

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Nutritional information per portion

Calories 600(kcal)
Fat 23.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.