catalan beef stew


  • 1tbsp olive oil
  • 6 slices bacon, diced (i used scottish bacon from the neighbour’s place)
  • 2lbs stewing beef, cut into 2-inch pieces (from the same source as the bacon)
  • salt and ground black pepper to taste2 cups chopped yellow onion
  • 2c red wine
  • 2tbss orange zest
  • 2 bay leaves
  • 2tsps garlic, minced
  • 2 parsley sprigs, minced
  • 1c black olives, pitted

Heat the oil in a large saucepan over medium high.

Add bacon, cook until nicely crisp, about 5 minutes. Transfer the bacon to a bowl, leaving oil in pan.

Season the beef with salt and pepper. Add it to the hot pan in small batches. Sear on all sides, about 8 minutes. Transfer the beef to the bowl with the bacon. leaving the oil in the pan.

Add the onion and saute, stirring occasionally, until deeply caramelized, 25 to 30 minutes.

Return the beef and bacon to the pan. Add the red wine, orange zest, bay leaves, garlic, and parsley. Bring to a boil then lower heat to a gentle simmer. Cover and cook until the beef is nearly tender, about 2 hours.

Add olives and continue to simmer until the beef is fork-tender, 1 to 1 1/2 hours.

Rich in flavour, tender beef. Mmmmm.