Canarian Beef and Chickpea Stew — Canarian Old Clothes
Canarian shredded beef stew with chickpeas, potatoes, and slow-cooked onion in a smoky tomato broth, finished with a fried egg cracked over the top, served with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef dry and season with salt and pepper. Slice onions thin, smash garlic, grate tomatoes, drain chickpeas, cube potatoes, and chop parsley. Set all ingredients aside.
Sear
Heat 40ml olive oil in a heavy pot over medium-high. Sear beef in two batches, 6 minutes per batch, turning until each side is mahogany brown. Transfer to a plate.
Sweat
Lower heat to medium, add onions, garlic, and bay leaves with a pinch of salt. Cook 6 minutes until softened. Stir in sweet and hot pimentón plus cumin off heat for 15 seconds.
Build
Return pot to medium, add grated tomatoes, and cook 4 minutes until darkened. Return beef with hot stock and remaining salt, bring to a vigorous simmer 2 minutes.
Braise
Cover and simmer over low 25 minutes until beef shreds easily. Lift beef and shred with two forks. Add potatoes and chickpeas to broth, cook uncovered 9 minutes until potato is tender. Return shredded beef, cook 90 seconds.
Fry
Heat remaining 20ml oil in a skillet over medium-high. Fry both eggs 90 seconds until whites set and edges crisp.
Plate
Ladle stew into warm bowls, slide one fried egg on top of each, scatter parsley, and serve with country bread.
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