Alcatra (Beef Stew)

🛒 Ingredients

• Beef top round, raw 250 g · 325 kcal
• Bacon, uncooked 25 g · 93 kcal
• Onion 100 g · 40 kcal
• Garlic 5 g · 8 kcal
• Dry red wine 83 g · 71 kcal
• Olive oil 8 g · 66 kcal
• Sweet paprika 1 g · 4 kcal
• Bay leaf 1 g · 0 kcal
• Allspice berries 1 g · 0 kcal

👨‍🍳 Instructions

1. Cut the beef into large, 5-7 cm chunks. Season generously with salt and freshly ground black pepper on all sides.
2. In a heavy-bottomed pot or Dutch oven, render the chopped bacon over medium heat until crispy; remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add a little olive oil to the pot if necessary, then sear the beef chunks in batches until well browned on all sides; remove the beef and set aside.
4. Add the chopped onions to the pot and sauté them for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
5. Add the minced garlic and sweet paprika; cook for 1 minute until fragrant.
6. Deglaze the pot with red wine, scraping up any browned bits from the bottom with a wooden spoon; bring to a simmer and reduce slightly.
7. Return the seared beef and crispy bacon to the pot; add the bay leaf and allspice berries.
8. Add enough water to just cover the beef if the wine isn't sufficient; bring the liquid to a gentle simmer.
9. Cover the pot tightly and cook in a preheated oven at 160°C (325°F) for 3-4 hours, or until the beef is fork-tender.
10. Remove bay leaves and allspice berries before serving. Adjust seasoning to taste, adding more salt or pepper as desired.