👩‍🍳 Instructions

1. Fry the garlic, onion, red pepper, and tomato in olive oil until tender.
2. Add the diced beef and brown it on all sides.
3. Pour in the beef stock and white wine, stirring to combine.
4. Transfer everything to a slow cooker (or pressure cooker). Add water, potatoes, bay leaf, and saffron.
5. If using an olla exprés (pressure cooker), cook for about 35–40 minutes.
6. If using a slow cooker, cook for 4 hours on maximum.
7. Check that the potatoes are tender and the sauce has thickened.
8. Serve hot with slices of white baguette to soak up the rich sauce.

⏱️ Cooking time (normal pan / hob)

• Sofrito + browning: 10–15 minutes
• Gentle simmer (covered): 60–90 minutes
• Final thickening (uncovered): 10–15 minutes

Total cooking time: approximately 1½–2 hours

Tips

• Cook low and slow; avoid rapid boiling to keep the beef tender.
• Stir occasionally and add a little hot water or stock if it dries out.
• Add potatoes after about 30 minutes if diced small, to prevent them breaking down.