Spanish Beef and Potato Stew W Saffron from La Mancha (Tonjunto

Olha's Note:

The food of La Mancha is hearty, and this stew is simplicity itself. It is sometimes called tonjunto, meaning "everything is thrown all together." Serve with crusty bread.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 118.29 ml extra virgin olive oil
• 2 large green bell peppers, seeded and sliced
• 1 medium onion, sliced and separated into rings
• 6 garlic cloves, finely chopped
• 1020.58 g boneless stewing beef, trimmed of large pieces of fat and cut into irregular shapes
• 566.99 g boiling potatoes, peeled and cut into 1 1/2 inch chunks
• 14.79 ml salt
• 4.92 ml fresh ground black pepper
• 1.23 ml freshly ground clove
• 1 bay leaf
• 0.25 ml saffron thread, crumbled in a mortar
• 236.59 ml dry white wine

Directions:

1. Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
2. Layer the potatoes on top of the beef.
3. Add the salt, pepper, cloves, bay leaf, and saffron.
4. Pour the wine over and add enough water to cover.
5. Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
6. Makes 4 servings.
7. Serve immediately Real Stew.