Carne en su Jugo

Method

Heat olive oil in a heavy-bottomed casserole or deep pan over medium-high heat. Season the beef chunks generously with salt and pepper, then brown them in batches for 3-4 minutes per side, ensuring caramelisation without crowding the pan. Remove the meat and set aside. Add the sliced onions to the pan and cook gently until softened and golden, about 8 minutes, then add the minced garlic and paprika, stirring for one minute. Pour in the red wine to deglaze the pan, scraping up any browned bits, then return the meat to the pan. Add the beef stock, bay leaves, and thyme sprigs, bringing to a simmer. Cover and cook in a low oven at 160°C for 2.5 to 3 hours until the meat is extremely tender and has released its juices, creating a rich braising liquid. Taste and adjust seasoning as needed, then serve the meat in its own juice with crusty bread to soak up the flavourful broth.