This is the first recipe we’ve tried from Rick Stein’s Spain. Unusually made with white wine, this beef stew is a bit lighter but still rich and full-flavoured. Leftovers are particularly good the next day too. It takes a while to cook but is really easy and there are very few ingredients needed.
Rick says the Spanish serve this with patatas fritas but in an attempt to be not quite so unhealthy we did some roasted slices of potato instead.
Beef in White Wine, Oviedo-Style (Carne gobernada) – to serve 6
- 1.5kg chuck or blade steak
- 7 tbsp olive oil
- 600g onions, chopped into 1cm pieces
- 10 garlic cloves, crushed
- 6 fresh bay leaves
- 300ml dry white wine
- 300g small carrots, cut into 5 cm lengths
- salt and pepper
Heat 2 tbsp of the olive oil in a large flameproof casserole and fry the beef in batches until nicely browned. Set aside on a plate.
Add the rest of the olive oil and the onions, garlic, bay leaves and a half tsp of salt to the pan, then cook very gently for about 30 minutes or until the onions are soft and golden.
Add the beef back to the pan, add the wine, bring to the boil and season with another half tsp of salt and some pepper. Cover and leave to simmer gently for 2 hours, stir it now and again.
Add the carrots, cover again and cook for another 30 minutes or until the wine and meat juice have combined to make a rich sauce and meet is really tender. Adjust the seasoning and serve with some potatoes.
(Original recipe from Rick Stein’s Spain, published by
Wine Suggestion: Despite being a stew this dish is not heavy, so avoid big, full-fruited wines when trying to pick something to match this. We went around to O’Briens to find a medium bodied Spanish with not too much oak and really struggled as nothing really matched this brief. Our choice in the end was a Sierra Cantabria Crianza from Rioja which went well, but it would have been better with a Mencia from Bierzo or even a Doa from Portugal where the acidity is naturally a little higher and the use of oak normally much less dominant. You could also search for a joven or roble made from tempranillo and/or garnacha where the wine is younger, fruitier and made for early drinking – just like the Spanish like it!