serves 4
2 lb/1 kg stewing beef
2 onions, sliced
4 cloves of garlic
8 oz/250 g wild mushrooms
3 slices of sobrasada or panceta
parsley
a bayleaf
1 cup of peas
1 small glass of sherry (optional)
Fry the seasoned meat and sobrasada in an earthenware dish until the meat is golden.
Add the onions, garlic and bayleaf and cook slowly for 30 minutes.
Cover the meat with water and continue to cook for a further 2 hours.
After the first hour, add the mushrooms, cleaned and sliced, the peas and a little parsley.
Check the seasoning.
Almost at the end of the cooking time some sherry may be added.
Add water throughout when necessary.
