Cazuela

Method

Heat olive oil in a large heavy-bottomed pot or cazuela over medium-high heat. Brown the cubed beef in batches, seasoning with salt and pepper, then set aside. Sauté the diced onion and garlic until softened and fragrant, about 3 minutes. Stir in the tomato paste, cumin and oregano, cooking for 1 minute to bloom the spices. Return the beef to the pot, add the beef stock and bay leaf, then bring to a simmer. Cover and cook for 45 minutes until the beef is tender, then add the potatoes, carrots and courgette. Continue simmering uncovered for 20-25 minutes until all vegetables are tender and the stew has reduced slightly. Taste and adjust seasoning with salt and pepper before serving hot.