Carne Guisada Española (Spanish Beef Stew)

• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 800 g Beef stew meat
• 2 tsp Sweet paprika
• 2 tbsp Tomato purée
• 300 ml Red wine
• 2 pieces Bay leaves
• 500 ml Water
• 700 g Yukon Gold potato, holds its shape when cooked

1. Halve and thinly slice the onion. Core and slice the red pepper into strips, then peel and cut the potatoes into bite-size chunks.
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the beef with the fine sea salt and black pepper, then brown in batches for 6 to 8 minutes total, turning until well coloured; transfer to a plate.
3. Reduce the heat to medium and add the onion and red pepper to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Stir in the sweet paprika and tomato purée and cook for 1 minute, just until fragrant. Pour in the red wine and scrape up any browned bits from the base of the pot.
5. Return the beef to the pot and add the bay leaves and water. Bring to a gentle simmer, cover, and cook on low for 60 minutes, stirring once or twice, until the beef is starting to turn tender.
6. Add the potatoes, return to a gentle simmer, and cook uncovered for 20 to 25 minutes until the potatoes are tender and the sauce has thickened. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed, then rest for 5 minutes before serving.

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