Directions
- 1Add oil to the pot.
- 2Add the meat.
- 3Season and cook the meat until it is golden.
- 4Let the meat release its juices and let them reduce.
- 5Add the chopped garlic.
- 6Mix in the chopped onion, red pepper, and sliced carrots.
- 7Cook everything together for about 10 minutes.
- 8When the vegetables are very tender and begin to brown, add the wine and let it reduce.
- 9Cut the potatoes into chunks.
- 10Mix everything well.
- 11Add a few bay leaves.
- 12Cover with water.
- 13Add salt.
- 14Let them start boiling.
- 15Let it simmer for 50 minutes on low heat.
- 16Add the artichoke hearts.
- 17Mix and let the 5 minutes of cooking finish.
- 18Turn off the heat.
Ingredients
- 1.2 kg patatas
- 600 gr carne magra de ternera
- 1 cebolla
- 1 pimiento rojo
- 2 ajos
- 2 zanahorias
- 1 cucharadita pimentón dulce
- 100 ml vino tinto
- 1 hoja de laurel
- 300 gr alcachofas cocidas
- aceite de oliva
- 1 l agua
- sal
Equipment
cazuelaknifespoon
Tips
- Cut the potatoes by snapping them. Make a cut in the potato and, without reaching the end, tear off the piece. This creates an irregular cut, which will help the potato release more starch and give us a thicker broth.
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