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Sopado, Sephardic-Style Beef Stew

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2 hr 30 mins total
0 mins prep

Recipe Filed Under
Beef, Jewish, Stew

Provided By: KitchenDaily Editors

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From The Sephardic Kitchen: The Healthy Food and Rich Culture of the Mediterranean Jews, by Rabbi Robert Sternberg (William Morrow Cookbooks, 1996)

Ingredients

Serves:

6 tablespoons sunflower oil

1 1/2 pounds stewing beef, cubed

8 shallots, peeled and chopped

2 teaspoons Hungarian sweet paprika

1/2 teaspoon Hungarian hot paprika

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 cup beef stock

1 pound pearl onions

4 large cloves garlic, peeled and left whole

1 stick cinnamon

2 bay leaves

1 tablespoon honey

2 cups fresh tomato sauce

1 cup dry red wine

salt and freshly ground pepper

1/4 cup freshly squeezed lemon juice

Directions

Heat the oil in a deep, large casserole over medium-high heat and brown the meat, a few pieces at a time. Transfer to a mixing bowl as it browns.

Reduce the heat to medium and add the shallots. Saute until soft and translucent.

Reduce the heat to low and add the sweet and hot paprika. Cook 2-3 minutes, stirring constantly.

Add the allspice and cloves and cook 1 minute more.

Pour the stock into the pot and deglaze, scraping up all the browned bits with a wooden spoon.

Add all the remaining ingredients except the lemon juice. Return the meat to the casserole and combine well. Cover the pot with foil and then with its lid. Cook undisturbed for 2 hours.

Uncover the pot and add the lemon juice. Partially cover the pot and cook another 15 minutes. The stew is ready when the meat is soft and tender and the remaining ingredients, except the pearl onions, have blended into a thinnish sauce. You may serve immediately or refrigerate for one day and reheat. Discard the bay leaves before serving. This stew tastes even better after it has been reheated and can be kept, refrigerated, for several days.

Serve with rice pilaf or all by itself with plenty of good crusty Mediterranean bread.