Asturian Red Wine Braised Beef Stew

1. Sauté Vegetables

Begin by heating 3 to 4 tablespoons of olive oil in a wide casserole over medium heat. Add the chopped onion, bell pepper, carrot, and leek. Sauté these vegetables for about 25 minutes, stirring occasionally, until they are soft and slightly caramelized.

2. Add Tomato

Add the peeled and chopped tomato to the vegetable mixture and cook for a few minutes until the tomato starts to break down.

3. Brown the Beef

In a large skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the beef cubes and brown them well on all sides.

4. Combine Ingredients

Transfer the browned meat to the wide casserole with the sautéed vegetables. Pour in about 2 cups of sweet red wine or port, and add enough water to just cover the meat and vegetables. Toss in the bay leaves and season generously with salt and pepper.

5. Simmer Stew

Bring the mixture to a gentle simmer, then cover the casserole and let it cook on low heat for 2 to 3 hours. The slow cooking process will tenderize the beef, making it melt-in-your-mouth delicious.

6. Reduce Sauce

If you prefer a thicker sauce, remove the lid during the last half hour of cooking to allow the sauce to reduce. For an even smoother sauce, you can blend it with an immersion blender before serving.