2 1/2 lbs
beef, rump roast, cut into 1-inch cubes
Spanish onions, coarsely chopped
1 -2 tablespoon
hot pepper paste
( may sub chopped, stemmed chili peppers, or hot sauce)
garlic cloves, smashed
( or 1 cup wine and 1 cup water or beef stock)
( mixed with 1/4 cup water)
salt, coarse sea salt
black pepper, freshly ground
- Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
- Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
- Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
- Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
- Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
- Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
- This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.