Asturian Beef and Vegetable Stew Recipe - Ternera a la Asturiana

Peel and cut the leeks, carrots and turnips in rounds. Peel and chop the onion. Chop the parsley.

Clean the meat of excess fat and gristle. Cut into 1-inch cubes. Pour a few tablespoons of olive oil into a large heavy bottom frying pan and heat. When oil is hot, brown the meat on medium heat. Once browned, remove the meat and set aside.

Using the same pan and oil, sauté all the chopped vegetables for about 5 minutes, then remove from pan. Reserve vegetables for later. Return the meat to the pan. Add white wine and simmer for 2-3 minutes. Pour in the beef broth and turn up the heat. Adjust salt to taste.

When broth boils, add the bay leaf, chopped parley, and clove. Crush the thyme between your fingers and sprinkle over top. Stir in the spices. Reduce heat to a simmer and cover. Allow to simmer for about 45 minutes. Check pot every few minutes and add water if needed.

Place vegetables back into pan and stir well. Cover and return to simmer for another 45 minutes to an hour. Add water if needed. Stir in peas just before serving. Garnish with rosemary if desired.

Serve with rustic bread or home-fried potatoes .