Leonese-style Beef and Potato Casserole (Cazuela de Carne y Patatas a la Leonés)
Cazuela de Carne y Patatas a la Leonés, or Leonese-style Beef and Potato Casserole, is a hearty and comforting dish from the cuisine of León, a province in northwest Spain. This traditional dish is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 1.5 lbs (700g) beef stew meat, cut into chunks
- 4 large potatoes, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup (240ml) beef broth
- 1/2 cup (120ml) dry white wine
- 2 tbsp (30ml) olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef chunks and brown them on all sides.
- Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Cook until the vegetables are softened.
- Sprinkle the paprika over the meat and vegetables, then pour in the white wine and beef broth. Season with salt and pepper.
- Add the sliced potatoes to the pot, arranging them on top of the meat and vegetables.
- Cover the pot and let the cazuela simmer for about 1 hour, or until the beef is tender and the potatoes are cooked through.
- Once done, serve the cazuela de carne y patatas a la Leonés hot, garnished with fresh parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot or Dutch oven Cutting board Knife Measuring cups and spoons
Tools
Serving spoon Ladle Stovetop
Serving suggestions
Serve the cazuela de carne y patatas a la Leonés with a side of crusty bread and a simple green salad.
Tips & tricks
For a richer flavor, you can add a splash of red wine vinegar to the cazuela during the cooking process.
Cost
$20