Spanish Beef Stew

 Serves 6 to 8

3 tablespoons olive oil

2 pounds cubed beef for stew

3 pieces bacon, chopped

1 large onion, minced

3 garlic cloves, smashed

1/4 teaspoon nutmeg

1/4 teaspoon powdered ginger

1/4 teaspoon clove

1 teaspoon sugar

1 cup dry red wine

1 cup beef stock

1 pound red new potatoes, halved and placed in a bowl of cold water

16 ounce bag frozen chopped spinach, defrosted and squeezed dry

1/2 cup dried currants

1/4 cup toasted pine nuts

2 tablespoons capers

3 tablespoons minced parsley

1 tablespoon red wine vinegar

salt and pepper

Heat the oil in a large, heavy pot.  Brown the meat in small batches and transfer it to a platter as browned.  Add  the bacon to the pot and cook it until slightly crisp.  Pour away the fat, add the onion, garlic, nutmeg, ginger, clove, and sugar, and cook the mixture, tossing it occasionally, for 3 minutes.  Add the wine and cook for 5 minutes at a boil.  Add the stock and lower the heat to a simmer.  Return  the meat to the pan and simmer covered for 1 hour.

Add the potatoes and simmer covered for 30 minutes.  Remove the meat and potatoes with a slotted spoon and reserve.  Stir in the spinach, currants, pine nuts, capers, parsley and vinegar.  Cook the stew until the sauce is thickened, about 10 minutes.  Adjust the seasoning with salt and pepper.

Return the meat and potatoes to the pot and cook the stew for another minute or two.  Taste it again and adjust the seasoning.

Another way of serving is to skip the potatoes and serve it over egg noodles.