Beef stew is a rustic dish found the world over in one form or another. In each place it incorporates elements of the local culture and terroir, creating myriad interpretations. Around the Mediterranean, regional variations include daubes in France, tagines in North Africa and spezzatinos in Italy. In Spain, and in the Catalan region specifically, the estofado reflects several unique elements of Spanish history and cuisine. The inclusion of orange peel speaks to not only Seville’s fame as a center for citrus, but centuries of Moorish influence in combining fruit and meat, and the unexpected addition of dark chocolate evokes Spain’s relationship with Mexico and the New World. Red wine, sherry, olive oil and a hint of smoked paprika add to this rich, fragrant stew’s complex and uniquely Spanish flavours. Served over steamed potatoes with a side of Catalan-style kale with raisins & nuts.
$12
#vegan #GF options available

This dish makes a perfect compliment to José Arato’s exploration of the contrasts between Spanish and Italian food cultures that will be the subject of this week’s Table Talk at 7pm
TABLE TALK: José Arato

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Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.