Beef Cheek Stew Recipe

by Adrienne Matt on March 15, 2009

in Soups & Stews

Although I’ve had a hard time finding Spanish women to cook with, the men are happy to show me their favorite dishes. Pedro owns a clean, well-lit bar in Vejer. He taught me how to make this hearty stew.

appx 3c beef cheek meat, cubed
1/2 green pepper, deseeded and diced
1/2 red pepper, deseeded and diced
2 carrots, peeled and diced
1 medium onion, diced
6 cloves garlic, diced
1T salt

Cover the bottom of a Dutch oven with oil. Saute the onion and garlic until translucent. Add the peppers and carrots. Simmer on low for 5 minutes. Add salt and mix well. Add the meat and mix well. Brown the meat. Then add
3T ground cumin
1t ground sage
1t dried thyme
1t dried basil
2t paprika
1/4t chili powder (it’s the closest American equivalent)
generously grind black pepper

Mix well. Add 4c sherry. Simmer until most of the alcohol has evaporated.
Then add enough water to cover the contents and simmer for 15-20 minutes, letting the liquid reduce. Add 5T tomato pulp (paste will do but making your own is better). Add 3T salt. Mix well. Simmer covered for 10-15 minutes. Enjoy!

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