Beef Stew

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80 Breakfasts


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Olive oil

2 red onions, chopped

4-6 cloves garlic, finely chopped

1 large carrot (about 250-260 grams), peeled and diced

500 grams beef chuck tender cubes (I used locally grow wagyu beef and it made all the difference)

1 tablespoon flour

1/4 teaspoon + 1/2 teaspoon pimenton de la vera (Spanish smoked paprika)

1/2 teaspoon sea salt, plus more to taste

Freshly ground black pepper

1 bundle farcelettes (a Spanish version of bouquet garni)

1 400-gram can whole tomatoes

about 1/3 of a 750 ml bottle of red wine (I used a cabernet sauvignon)

dash of cayenne pepper

2 small potatoes (about 220-230 grams total), peeled and diced

1/3 cup pitted green olives

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