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Spanish Beef Stew

HOW TO BUILD FLAVOR WITHOUT THE HASSLE OF BROWNING THE MEAT Few cuisines can rival the complexity of Spanish food, with its influences from ancient Greece and Rome, North Africa, and even the Americas. The multilayering of flavors and textures is particularly apparent in meat stews from the country’s easternmost region of Catalonia. Almost all begin with a slow-cooked jam of onions and tomatoes known as sofrito and end with a dollop of picada, a pesto-like paste of fried bread, herbs, and gro...