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Beef and pimentón stew with truffle oil and garlic mash

Beef and pimentón stew with truffle oil and garlic mash

Regardless of the season it is, stews will always do you good. Try our beef stew with pimentón, truffle oil and garlic mash!

Serves

4-6

Preparation time

25 mins.

Cooking time

3.30 hours

Allergens

Ingredients

  • 6 tbsp La Española Extra Virgin Olive Oil
  • 1.5 kg stewing beef, cut into 3 cm chunks
  • 90 g Serrano ham, chopped
  • 2 red onions, sliced
  • 3 cloves garlic, crushed
  • 1 tbsp sweet pimentón
  • 1 tbsp hot pimentón
  • 300 ml Spanish red wine
  • 400 g can plum tomatoes
  • 300 ml beef stock
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 230 g jar Pimiento Piquillo Peppers, drained or roasted red peppers, cut into pieces
  • Salt and freshly ground black pepper
  • 2 tbsp freshly chopped flat- leaf parsley


For the mash:

​​​​​​​

  • 1 kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
  • 2 cloves garlic, peeled
  • 3 tbsp La Española Olive Oil flavoured with White Truffle
  • 2-3 tbsp milk
  • Salt and freshly ground black pepper

Directions

  1. Heat 2 tbsp of La Española Olive Oil in a large heavy based casserole dish, over a medium- high heat. Brown the beef in batches, transferring each batch to a plate once its browned all over. Adding more oil as necessary.
  2. Add another 2 tbsp of oil to the casserole, then add the ham and cook until lightly browned, add the onions and cook until coloured then stir in the garlic and cook until the onions are golden. Stir in both types of pimentón and cook for a further 2 minutes.
  3. Pour in the red wine, bring to the boil, then simmer until reduced by half.
  4. Return the beef and any juices to the pan, then add the tomatoes, stock and herbs. Season well.
  5. Bring to the boil, then reduce the heat and cover and simmer for 2 ½ - 3 hours or until the meat is tender.
  6. Stir the peppers into the stew 20 minutes before the end of the cooking time.

For the mash:

​​​​​​​

  1. Cook the potatoes in boiling salted water with the garlic cloves for 20-25 minutes until tender; drain well.
  2. Mash the potatoes and garlic with La Española Olive Oil flavoured with White Truffle Oil and milk, until smooth and creamy. Season to taste with salt and freshly ground black pepper.
  3. Serve the stew garnished with parsley with the truffle oil mash.

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