Cazuela de Patatas con Carne (Potato and Meat Casserole)
Serves 4
Ingredients
Method
450 g. Rump Steak (Lean Cubed)
2 Artichoke (optional)
2 -3 Tomatoes (Fresh)
1 Small Onion
2 Garlic Cloves
1 Bay Leaf
1 White Wine (Glass)
3 -4 Carrots ( Fresh)
6 -7 Potatoes
½ tsp. Salt (Kosher)
1 Saffron (Pinch of )
4 tbsp. Olive Oil
Heat the oil in a large saucepan and brown the meat cubes, cooking a few at a time and then transfer onto a plate when brown.
Blend the tomatoes, onion and garlic cloves and place in the saucepan together with the browned meat. Add enough water to cover, bring to the boil then reduce the heat and simmer for 15 minutes.
Meanwhile, peel and cut the potatoes, carrots and artichokes and add to the pan with the rest of the ingredients. Cook for a further 20 minutes or until meat is tender.