Asturian Braised Beef (Carne Gobernada)
Tender Asturian beef stew that melts into a silky sauce of slow-cooked onion and white wine. Perfect with fries or white rice.
- Total
- 125 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- stew beef2.25 lb
- onion3
- garlic clove3
- carrot1
- white wine0.75 cup
- beef broth1.25 cup
- bay leaf2
- sweet paprika1 tsp
- olive oil4 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Cut the stewing beef into medium chunks and season with salt and black pepper.
- 2
Heat the olive oil in a wide casserole and brown the beef over high heat in batches. Remove and set aside.
- 3
In the same oil, add the sliced onion, chopped garlic and sliced carrot. Cook over medium-low heat for about 15 minutes, until the onion is very soft.
- 4
Return the beef to the pot, sprinkle in the sweet paprika and stir for a few seconds without letting it burn.
- 5
Pour in the white wine and let the alcohol cook off for 3 to 4 minutes over medium heat.
- 6
Add the beef stock and the bay leaf, cover and simmer gently for 1 hour 30 minutes, stirring now and then and adding a little water if needed.
- 7
When the beef is tender, remove the bay leaf, adjust the salt and let it rest for a few minutes before serving.
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