Holy Cow-shew!
Spanish-Style Beef Casserole with Creamy Cashew-Thyme Sauce
2 hours
Serves 4
DinnerSpanish
Herb's take
This rustic Spanish beef casserole brings together the savory magic of slow-cooked onions, nutty cashews, and aromatic thyme. Along the way, you'll learn the secrets behind Spanish sofrito and how nuts transform into a velvety, flavor-packed sauce.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 325 F.
- 02In a medium skillet over medium heat, toast the cashews for 5-6 minutes, stirring frequently, until golden and fragrant. Let cool slightly, then blend with 1/2 cup beef stock until very smooth.
- 03Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown the beef cubes on all sides in batches, about 4 minutes per batch. Transfer browned beef to a plate and set aside.
- 04Add remaining 1 tbsp olive oil to the same pot. Add sliced onions and 1/2 tsp salt, then cook over medium heat for 12-15 minutes until golden and deeply caramelized, stirring occasionally.
- 05Stir in minced garlic and tomato paste. Cook until fragrant and the paste darkens, about 2 minutes.
- 06Sprinkle in smoked paprika and stir for 30 seconds to bloom the spices.
- 07Deglaze with white wine, scraping up all the browned bits from the bottom. Simmer for 2 minutes until the wine is reduced by half.
- 08Return beef to the pot. Add bay leaf, thyme sprigs, 1 1/2 cups beef stock, 1 1/2 tsp salt, and black pepper. Bring to a simmer.
- 09Cover and transfer to preheated oven. Bake for 1 hour 15 minutes, or until beef is fork-tender.
- 10Remove from oven and discard bay leaf and thyme sprigs. Stir in the blended cashew mixture until fully incorporated.
- 11Taste and adjust seasoning. Swirl in sherry vinegar for brightness.
- 12Ladle casserole into bowls and garnish with chopped parsley. Serve hot with crusty bread.
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