Carne Estufada à Portuguesa (Portuguese Braised Beef)

• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 3 medium Carrot
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 2 tbsp Tomato purée
• 500 g Tomato, ripe
• 300 ml Dry Red Wine
• 2 Bay leaves
• 700 g New potatoes

1. Cut the beef into generous bite-size pieces. Season with the salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes per batch, turning until well coloured, then transfer to a plate.
3. Reduce the heat to medium. Slice the onion, cut the carrots into thick rounds, and cook them in the pot for 8 to 10 minutes until softened and lightly golden.
4. Crush the garlic and stir it in for 1 minute until fragrant. Stir in the sweet paprika and tomato purée and cook for 1 minute, scraping the base of the pot.
5. Chop the tomatoes and add them to the pot with the red wine and bay leaves. Bring to a gentle simmer, then return the beef and any resting juices to the pot.
6. Cover and simmer very gently for 75 minutes, stirring occasionally, until the beef is starting to turn tender. If the sauce looks dry at any point, lower the heat and keep it at a steady, quiet simmer.
7. Halve any larger new potatoes so they cook evenly, then stir them into the stew. Cover and simmer for 25 to 30 minutes until the potatoes are tender and the beef yields easily when pressed with a spoon.
8. Uncover and simmer for 10 to 15 minutes to thicken the sauce to a glossy, spoon-coating consistency. Taste and adjust with a little more salt and pepper if needed, then remove the bay leaves before serving.

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