Ingredients with Measurements:
- 1 lb. beef chuck roast, cut into 1-inch cubes
- 1/2 cup pitted green olives, sliced
- 1/2 cup pitted black olives, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1 tbsp. tomato paste
- 2 tbsp. olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the beef cubes and brown them on all sides, about 5 minutes.
4. Remove the beef from the pot and set it aside.
5. In the same pot, add the onion, garlic, and red bell pepper. Sauté for 5 minutes or until the vegetables are soft.
6. Add the smoked paprika and dried oregano. Stir to combine.
7. Add the white wine, beef broth, and tomato paste. Stir to combine.
8. Add the beef back to the pot and stir to combine.
9. Add the sliced green and black olives. Stir to combine.
10. Season with salt and pepper to taste.
11. Cover the pot with a lid and transfer it to the oven.
12. Bake for 2 hours or until the beef is tender.
13. Remove the pot from the oven and let it rest for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 600mg
Total carbohydrate: 15g
Dietary fiber: 3g
Total sugars: 5g
Protein: 28g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Dry white wine can be substituted with chicken or vegetable broth.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use chicken or pork instead of beef.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality olive oil for the best flavor.
- Let the beef rest before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the carne de Ávila with olives in a pot over medium heat until heated through.
Presentation ideas:
Serve the carne de Ávila with olives in individual bowls or on a platter.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the beef is tough, it may need to cook longer.
- If the sauce is too thin, simmer it on the stove until it thickens.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carne de Ávila is a traditional Spanish dish from the province of Ávila. It is typically made with beef, olives, and paprika.
Flavor profiles:
This dish is savory and slightly smoky with a hint of sweetness from the olives.
Serving suggestions:
Serve the carne de Ávila with olives as a main course for dinner.
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Region: Spanish