# Beef and pimenton stew with truffle oil and garlic mash

Beef and pimenton stew with truffle oil and garlic mash takes 4 hr 55 min (25 min prep, 4 hr 30 min cooking) and serves 4.

Recipe by laespanolaoliveoil.co.uk · original: https://laespanolaoliveoil.co.uk/recipes/beef-and-pimenton-stew-with-truffle-oil-and-garlic-mash/  
Cuisine: Spanish · Dish: Soups & stews, Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/beef-and-pimenton-stew-with-truffle-oil-and-garlic-mash-recipe (with step-by-step Cook Mode)

Beef and pimenton stew with truffle oil and garlic mash

## Ingredients (serves 4)

- 6 tbsp La Española Extra Virgin Olive Oil
- 750 g stewing beef, cut into 3 cm chunks
- 85 g Serrano ham, chopped
- 2 red onions, sliced
- 3 garlic cloves, crushed
- 1 tbsp sweet pimentón
- 1 tbsp hot pimentón
- 150 ml Spanish red wine
- 400 g tin plum tomatoes
- 300 ml beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 225 g jar piquillo peppers, drained (or roasted red peppers), cut into pieces
- Salt and freshly ground black pepper
- 2 tbsp freshly chopped flat-leaf parsley
- #For the mash
- 1 kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
- 2 garlic cloves, peeled
- 3 tbsp La Española Olive Oil Flavoured with White Truffle
- 2–3 tbsp milk

## Steps

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

## 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.