Madrid-style Cebolada

Ingredients

In the Madrid-style adaptation of Cebolada, we incorporate the traditional flavors and ingredients of Madrid cuisine. This includes the use of Spanish paprika, which adds a smoky and slightly spicy note to the dish. Additionally, we enhance the stew with the addition of tomatoes, garlic, and a touch of saffron, which are commonly used in Madrid cuisine to elevate the flavors and create a more vibrant and aromatic dish. We alse have the original recipe for Cebolada, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon Spanish paprika 1 teaspoon Spanish paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until the onions are caramelized and golden brown.
2. 2.
   Push the onions to one side of the pot and add the beef stew meat. Brown the meat on all sides.
3. 3.
   Stir in the diced tomatoes, Spanish paprika, saffron threads, bay leaf, salt, and pepper. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Pour enough water into the pot to cover the ingredients. Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
5. 5.
   Adjust the seasoning if needed. Remove the bay leaf before serving.
6. 6.
   Serve the Madrid-style Cebolada hot, garnished with fresh parsley. It pairs well with crusty bread or fluffy rice.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in a mixture of olive oil, garlic, and Spanish paprika for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour to the onions and garlic while caramelizing them.
• To save time, you can use a pressure cooker to cook the stew. Follow the manufacturer's instructions for cooking times.

Serving advice

Serve the Madrid-style Cebolada hot, allowing the flavors to meld together. Accompany it with crusty bread or fluffy rice to soak up the delicious sauce.

Presentation advice

Garnish the Madrid-style Cebolada with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a plate, allowing the stew to take center stage.