🎼 Perfect partnerLentil, chorizo and vegetable stew
🥘 ⏱️ 40 min
Oven + stovetop — no fighting over heatShares 16 ingredients (española, parsley, garlic)
👨🍳 Instructions
✨ Meez Magic · 9 steps → 17 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Cut the stewing beef into 3 cm chunks
2
Chop the Serrano ham, slice the red onions, and crush the garlic cloves
3
Peel the potatoes and cut into chunks, and peel the garlic cloves for the mash
4
Heat 2 tbsp of La Española Extra Virgin Olive Oil in a large deep casserole dish over a medium-high heat
5
Brown the beef in batches, transferring each batch to a plate once browned all over, adding more oil as necessary
6
Add another 2 tbsp of oil to the casserole, then add the ham and cook until lightly browned
7
Add the onions and cook until coloured
8
Stir in the garlic and cook until the onions are golden
9
Stir in both types of pimentón and cook for a further 2 minutes
10
Pour in the red wine, bring to the boil, then simmer until reduced by half
11
Return the beef and any juices to the pan, then add the tomatoes, stock and herbs, and season well
12
Bring to the boil, then reduce the heat, cover and simmer for 2 ½ – 3 hours or until the meat is tender
13
Stir the peppers into the stew 20 minutes before the end of the cooking time
14
Cook the potatoes in boiling salted water with the garlic cloves for 20-25 minutes until tender, then drain well
15
Mash the potatoes and garlic with La Española Olive Oil flavoured with White Truffle Oil and milk, until smooth and creamy
16
Season the mash to taste with salt and freshly ground black pepper
17
Serve the stew with the truffle oil mash and garnished with the parsley
🎉
You're all done!
Enjoy your beef and pimenton stew with truffle oil and garlic mash — and don't forget to share.
Swaps, storing and making ahead
Good to know
Swaps
- No piquillo peppers? Use roasted red peppers from a jar, cut into pieces, as the recipe suggests.
- No Spanish red wine? Any dry red wine you have on hand will work in the braise.
- No fresh rosemary? Use about 1 teaspoon dried rosemary in place of the two sprigs.
Storing it
Cool the stew and mash separately, then store in airtight containers in the fridge for up to 3 days. The stew freezes well for up to 3 months; reheat both until steaming hot.
Making it ahead
The stew can be made up to 2 days ahead and kept in the fridge, as the flavour deepens on standing; reheat gently before serving with freshly made mash.
Notes by Meez Magic, written for this recipe. Use your judgment.
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