Estofado de Buey (Spanish Beef Stew with Red Wine)

• 900 g Beef chuck roast
• 2 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 2 medium Carrot
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 3 medium Tomato, ripe
• 500 ml Red wine, dry
• 500 ml Beef stock
• 2 pieces Bay leaves
• 1 tbsp Sherry vinegar
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Cut the beef chuck roast into generous chunks and season all over with the fine sea salt and black pepper. Peel and slice the onion, peel and cut the carrots into thick rounds, and peel and finely chop the garlic. Grate the tomatoes on a box grater into a bowl, discarding the skins.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate. Lower the heat to medium if the pan starts to catch.
3. Add the onion and carrots to the pot and cook over medium heat until the onion softens and starts to turn golden, about 8 minutes. Stir in the garlic and cook for 1 minute until fragrant. Sprinkle in the smoked paprika and stir for 20 seconds so it blooms without burning.
4. Stir in the grated tomato and cook until it reduces and darkens slightly, 6 to 8 minutes. Pour in the red wine, scraping up any browned bits from the base of the pot. Simmer for 5 minutes to cook off the harsh alcohol.
5. Return the beef and any juices to the pot, then add the beef stock and bay leaves. Bring to a gentle simmer, then cover with the lid slightly ajar and cook on low for 1 hour 50 minutes, stirring occasionally, until the beef is very tender. If the sauce reduces too quickly, lower the heat so it barely bubbles.
6. Stir in the sherry vinegar and simmer uncovered for 5 minutes to bring the sauce together. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed. Rest for 5 minutes before serving so the gravy settles.

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