At La Tienda de Sami, we teach you how to prepare this delicious dish.
Meat stew with tomatoes and olives
Can also be served in a deep plate with mashed potatoes or french fries.
Ingredients
1 ½ kg of meat in pieces (cheek, flank, shank, etc.).
1 glass (of water) of oil.
150 g of chopped Serrano ham.
2 large onions
½ kg of very ripe tomatoes (3 large tomatoes).
100 g Aliño mi Pueblo Olives.
2 level tablespoons of flour
1 glass (wine glass) of white wine
1 pinch of aromatic herbs or a bunch of parsley.
1 clove of garlic
Salt
Water
Preparation
Heat the oil in a pot.
When it’s hot (not smoking), fry the pieces of meat well and, when they’re ready, remove them and set aside on a plate.
Remove some of the oil, leaving just enough to cover the bottom of the pan (about 4 tablespoons).
Add the peeled and finely chopped onion and garlic.
When it starts to brown (about 8 minutes), add the flour, sauté a bit more and add the peeled tomatoes, cut into pieces and without seeds.
Sauté for another 5 minutes, mashing them well with the edge of a skimmer or spoon.
Add the meat, ham and then the white wine.
Season and add the pinch of aromatic herbs or parsley.
Stir everything together for about 5 minutes and then add enough water to cover the meat.
Cover the pot and, when it starts to boil, let it cook over medium heat for about 2 hours (this time depends on the type of meat used; it can be more or less time).
If the meat is tender, add the olives, boiled for 1 minute and cut in half.
Stir well and cook for another 10 minutes with the pot uncovered.
Serve in a deep plate garnished with fried bread triangles.
Our mouths are watering just thinking about it.
