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1
Heat 3 Tbsp.
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extra virgin olive oil over high heat in a heavy metal casserole.
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When oil is on verge of smoking, brown meat rapidly, 1 lb.
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at a time.
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When browned, remove it to a bowl.
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(If you don't have a metal casserole, brown the meat in a frying pan; then continue, using earthenware casserole.)
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Add in extra virgin olive oil if needed and allow it to heat before frying the onion and garlic till brown.
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Add in tomato cut in eighths; fry till juice has evaporated.
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Add in cognac and wine; continue cooking over high flame till liquid evaporates.
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Reduce flame, add in salt, paprika, cinnamon, thyme, bay leaf, and flour.
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Stir vigorously till flour is browned.
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Put meat back in casserole.
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Add in a c. of boiling water, mix, cover, and simmer for 2 hrs or possibly till meat is tender.
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If the sauce becomes too dry during cooking, add in boiling water in small amounts.
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If the sauce is too thin when meat is done, remove meat and boil sauce uncovered till thick sufficient.
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The consistency of the sauce will vary with the amount of juice released by the meat.
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Before serving, place meat in a dish and strain sauce over it.
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Comments: Beef Stew - (Estofado) is a convenient dish for the hostess-cook because it is particularly delicious if prepared several hrs in advance and reheated just before being brought to the table.
