Serves: 4
Markus loves to make this classic Catalan dish. We follow the recipe from Colman Andrew's Catalan Cuisine published in 1988, but add a few modifications like using our Bokisch Albariño to deglaze the pan. The other secret is the bacon, chocolate and cinnamon. The combination of flavors make it a perfect dish to enjoy on a winter's night with a glass of our Graciano or Petit Verdot!
Ingredients
- 4 slabs of thick cut bacon, diced
- 1½ lbs stew meat
- 2 yellow onions, chopped
- 6 cloves minced garlic
- 1 lb baby new potatoes
- 2 cups beef broth
- 1 Tbsp flour
- 1 bay leave
- 1 sprig fresh thyme
- 2 Tbsp shaved dark chocolate
- ¼ tsp cinnamon
- 1 cup Bokisch Albariño
Instructions
- Sauté the bacon in a Dutch oven or heavy pot.
- Remove the bacon bits and sauté the stew meat in the bacon grease until lightly browned.
- Return the bacon into the pan and deglaze with the Albariño.
- Add the onions, garlic and herbs, sauté until soft.
- Stir in the flour and broth, cover, bring to a boil and then simmer slowly for 2 hours, letting the meat soften.
- Add the potatoes and mix in the chocolate, cinnamon and salt and pepper to taste.
- Continue simmering for another ½ hour to 1 hour until the potatoes are soft. Add more broth if necessary.
These ceramic bowls are from Finland. I love to use them for stews and soups!
Here are a few other inspirational cookbooks in our collection…
