Estofado Espanol

A few years ago, I tried Estofado at a restaurant across the street from our rented beach villa in Ibiza. It was just a local hole in the wall restaurant but everything they served there was homecooking good. I wanted to see if I can make it just as good but what I made instead was nothing compared to the one I had in Ibiza. I'm a little disappointed it didn't turn out the same. I think like the adobo in Philippines, every region has it's own version. Nonethelesss, this recipe is just as good as any homecooked stew. Worthy enough to post.



Ingredients:
2 T extra virgin olive oil
1 lb beef brisket, cut into 2" cubes
2 cloves garlic, finely chopped
1 medium onion chopped
1 T Spanish paprika
1 1/2 t flour
1 C dry white wine
1 C beef stock
2/3 C water
1 t salt
1/4 t pepper
2 pinches saffron
3 medium tomatoes skinned and chopped
1 medium carrot, peeled and sliced
2 medium potatoes, peeled and cut into chunks
1/4 c petite peas

Directions:
In a pan, heat olive oil and brown meat on both sides. Transfer meat to a casuela or stewing pot.
Saute' garlic and onions in the remaining oil over low fire until onion is transparent for about 5-8 minutes.
Add paprika and flour, cook for another 5 minutes. Then add wine and bring to a boil.
Transfer this to the casuela with the meat. Add beef stock and water, bring to a boil. Lower hear and simmer for about an hour and a half.
Add the carrots, chopped tomatoes, salt, pepper & saffron. Cook for another 25 minutes.
Then add the potatoes, the peas a little more beef stock if necessary. Cook for another 20 -25 minutes until the potatoes are done.
Adjust seasoning according to taste.