Ternera Estofada con Patatas (Spanish Beef and Potato Stew)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 800 g Beef stew meat
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 200 ml Dry White Wine
• 400 g Canned chopped tomatoes
• 700 ml Beef stock
• 2 pieces Bay leaves
• 700 g Yukon Gold potato

1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion, then season the beef all over with the salt and pepper.
2. Brown the beef in batches, turning until well coloured on all sides, about 6 to 8 minutes per batch. Transfer to a plate as you go so it sears rather than steams.
3. Add the onion to the pot and cook, stirring, until softened and lightly golden, about 8 minutes. Crush in the garlic and cook for 1 minute until fragrant.
4. Stir in the smoked paprika for 30 seconds, then immediately pour in the wine, scraping up any browned bits from the base. Simmer for 2 to 3 minutes to reduce slightly.
5. Tip in the tomatoes, then return the beef and any juices to the pot. Add the stock and bay leaves, bring to a gentle simmer, then cover and cook on low for 60 minutes, stirring once or twice.
6. Peel the potatoes and cut into chunky pieces. Add them to the stew, keeping the heat at a gentle simmer, then cover and cook for 25 to 30 minutes until the potatoes are tender and the beef yields easily to a spoon.
7. Uncover and simmer for 5 to 10 minutes to thicken the sauce to your liking. Remove the bay leaves, taste, and adjust seasoning with a little more salt and pepper if needed.

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