Spanish Beef Stew

Active time: 1 hour

Total time: 5 hours

Process

1. Prep
   1. Cube the beef and sprinkle with salt and pepper
   2. Quarter the mushrooms
2. Use an oven-proof pot.
3. Cook the beef in two batches on high - half at a time so that it browns, removing the first half when done before adding the new. Set aside.
4. Reduce to medium, add the onion. Cook 5 minutes.
5. Add the garlic, cook a further 2 minutes.
6. Add the peppers, carrots, mushroom, herbs (whole thyme) and spices, tomato paste, chopped tomato, worcestershire sauce. Bring to a simmer.
7. Add the beef back to the pot, cover, transfer to the oven at 135C
8. *** COOK FOR 4 HOURS ***
9. Remove from oven and back to the hob. Discard the thyme and bay leaves
10. Reduce over medium-low until the sauce is thick - 5-10 minutes.